Influence of ultrasound on chemically induced gelation of micellar casein systems

Chandrapala, J, Zisu, B, Kentish, S and Ashokkumar, M 2013, 'Influence of ultrasound on chemically induced gelation of micellar casein systems', Journal of Dairy Research, vol. 80, pp. 138-143.


Document type: Journal Article
Collection: Journal Articles

Title Influence of ultrasound on chemically induced gelation of micellar casein systems
Author(s) Chandrapala, J
Zisu, B
Kentish, S
Ashokkumar, M
Year 2013
Journal name Journal of Dairy Research
Volume number 80
Start page 138
End page 143
Total pages 6
Publisher Cambridge University Press
Abstract Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7.6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.
Subject
Food Sciences
Keyword(s) Casein micelles
ultrasound
gelation
tetrasodium pyrophosphate
DOI - identifier 10.1017/S0022029912000696
Copyright notice © Proprietors of Journal of Dairy Research 2013
ISSN 0022-0299
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