Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

Chandrapala, J, Zisu, B, Palmer, M, Kentish, S and Ashokkumar, M 2011, 'Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate', Ultrasonics Sonochemistry, vol. 18, no. 5, pp. 951-957.


Document type: Journal Article
Collection: Journal Articles

Title Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
Author(s) Chandrapala, J
Zisu, B
Palmer, M
Kentish, S
Ashokkumar, M
Year 2011
Journal name Ultrasonics Sonochemistry
Volume number 18
Issue number 5
Start page 951
End page 957
Total pages 7
Publisher Elsevier
Abstract The sonication-induced changes in the structural and thermal properties of proteins in reconstituted whey protein concentrate (WPC) solutions were examined. Differential scanning calorimetry, UV-vis, fluorescence and circular dichroism spectroscopic techniques were used to determine the thermal properties of proteins, measure thiol groups and monitor changes to protein hydrophobicity and secondary structure, respectively. The enthalpy of denaturation decreased when WPC solutions were sonicated for up to 5 min. Prolonged sonication increased the enthalpy of denaturation due to protein aggregation. Sonication did not alter the thiol content but resulted in minor changes to the secondary structure and hydrophobicity of the protein. Overall, the sonication process had little effect on the structure of proteins in WPC solutions which is critical to preserving functional properties during the ultrasonic processing of whey protein based dairy products.
Subject
Food Sciences
Keyword(s) Ultrasound
Differential scanning calorimetry
Circular dichroism
Thiol groups
Whey protein concentrates
DOI - identifier 10.1016/j.ultsonch.2010.12.016
Copyright notice © 2010 Elsevier B.V. All rights reserved.
ISSN 1350-4177
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