Abstract #437

# 437
The role of milk proteins in the development of high protein foods.
Harjinder Singh*1, 1Riddet Institute, Massey University, Palmerston North, New Zealand.

The global demand for milk protein has increased significantly in recent years due to better understanding of its nutritional value, physiological and bioactive properties. A growing body of research shows that a greater intake of protein may be beneficial in sports performance, weight management, lean muscle mass retention, satiety and general wellbeing. Much of the evidence regarding many of these health benefits focuses on milk proteins, particularly whey proteins. As a result, the demand for milk protein-enriched food and beverage products has increased enormously over the last 5 years. Several milk protein products, such as milk protein concentrates, whey protein concentrates and whey protein isolates, are now available and can be added to beverages, yogurt, soups, desserts and bars. However, some functional properties of milk proteins, such as aggregation and viscosity, pose challenges to developing acceptable food formulations at high protein concentrations. For example, the addition of protein will typically cause a food product to become excessively thick and will create stability issues during processing. In addition to maintaining suitable stability and texture, protein at high concentration has a marked impact on the taste and flavor profile of the product. Although some solutions to these problems have been developed by the food industry, we need to have better understanding of the fundamental behavior of proteins at high concentrations in various food formats.Recent studies indicate that beneficial effects of protein on health are not just dependent on sufficient protein intake; the rate at which amino acids are released and absorbed, as well as the generation of bioactive peptides influence biological potency. Thus, the interactions of milk proteins in the food and in the gastro-intestinal tract can play an important role in modulating the efficiency of protein digestion and the magnitude of its biological effects. In the future, it may be possible to design structures based on milk protein preparations to optimize the delivery of amino acids, hence modulating the postprandial physiological responses.

Key Words: milk protein, functionality, digestion

Speaker Bio
Distinguished Professor Harjinder Singh is Head of School of Food and Nutrition and Co-Director of the Riddet Institute at Massey University, New Zealand.

Professor Singh received his Ph.D. in Food Science and Technology from University College Cork, Ireland in 1986, and has been with Massey University since 1989. Professor Singh is a Fellow of the Royal Society of New Zealand and a Fellow of the International Academy of Food Science and Technology, and has received a number of international awards, including the Marschall Rhodia International Dairy Science Award (USA), the William C. Haines Dairy Science Award (USA), JC Andrews Award and Shorland Medal (New Zealand). In 2012, he was co-recipient of the Prime Minister’s Science Prize.

He has published over 300 research papers in international journals and presented about 100 keynote addresses at international conferences. He has served on 12 editorial boards and has been a member of several New Zealand government panels and international committees.