39C-9

M. F. WEBB and K. A. Schmidt. Animal Science & Industry, Kansas State University, Call Hall Room 160, Manhattan, KS 66506

Consumer demand for functional foods has increased dramatically over the past few years. Food proteins can play a key role in functional food formulation contributing unique properties to these foods as well as nutritional benefits. Four 3% food protein solutions - soy protein isolate, wheat gluten, whey protein isolate, and sodium caseinate (all > 82% protein) were evaluated for elasticity, foam capacity, foam stability, surface tension, interfacial tension, and viscosity. Mean results from three replications were compared using least significant differences (p < 0.05).

When comparing elasticity properties, the dairy proteins showed little to no elasticity whereas the plant proteins all had an elastic component. No significant differences were found in foam stability, surface tension, and viscosity for soy protein isolate, wheat gluten, and sodium caseinate. Significant differences were found in foam capacity for all proteins. Whey protein isolate had the greatest foam capacity, foam stability, and surface tension compared to the other three protein solutions. No significant differences were found in interfacial tension values for all proteins. When evaluating solution viscosity, sodium caseinate, soy protein isolate, and wheat gluten showed similar results whereas the whey protein isolate had a lower viscosity. With the plant proteins functioning similar to sodium caseinate, it could be possible to utilize plant proteins in formulas where sodium caseinate is used.