Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders

Zisu, B, Lee, J, Chandrapala, J, Bhaskaracharya, R, Palmer, M, Kentish, S and Ashokkumar, M 2011, 'Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders', Journal of Dairy Research, vol. 78, no. 2, pp. 226-232.


Document type: Journal Article
Collection: Journal Articles

Title Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders
Author(s) Zisu, B
Lee, J
Chandrapala, J
Bhaskaracharya, R
Palmer, M
Kentish, S
Ashokkumar, M
Year 2011
Journal name Journal of Dairy Research
Volume number 78
Issue number 2
Start page 226
End page 232
Total pages 7
Publisher Cambridge University Press
Abstract Aqueous solutions of reconstituted whey protein- concentrate (WPC) & isolate (WPI) powders were sonicated at 20 kHz in a batch process for 1-60 min. Sonication at 20 kHz increased the clarity of WPC solutions largely due to the reduction in the size of the suspended insoluble aggregates. The gel strength of these solutions when heated at 80°C for 20 min also increased with sonication, while gelation time and gel syneresis were reduced. These improvements in gel strength were observed across a range of initial pH values, suggesting that the mechanism for gel promotion is different from the well known effects of pH. Examining the microstructure of the whey protein gels indicated a compact network of densely packed whey protein aggregates arising from ultrasound treatment. Comparable changes were not observed with whey protein isolate solutions, which may reflect the absence of larger aggregates in the initial solution or differences in composition.
Subject
Food Sciences
Keyword(s) whey protein concentrate
whey protein isolate
ultrasound
gel strength
syneresis
DOI - identifier 10.1017/S0022029911000070
Copyright notice © Proprietors of Journal of Dairy Research 2011
ISSN 0022-0299
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