Foods are complex systems composed of different components, among which proteins play important roles in the structure, texture, and stability of many foods (Hemar and others 2001). Protein isolates and their concentrated products are commonly and widely used in the food industry for both their added functionality and their nutritive contributions. The functionality of ingredients is important in preparation, processing, storage, quality and sensory attributes of foods (Culbertson 2007). Aside from these functions, proteins also increase solubility, water-holding capacity, elasticity, gelation, emulsification and foaming (Smith 2003). Protein isolates are generally about 90-95% protein while protein concentrates are about 65 to 70% protein (Thompson and Dinh 2010). The protein concentrates or isolates are added to foodstuffs that lack the inherent properties mentioned above (solubility, gelation, emulsification and foaming). Such foodstuffs include: extruded foods, textured meat products, whipped toppings, and protein-rich drinks (Kinsella, 1994).
The use of…