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

Bogdan Zisu, Judy Lee, Jayani Chandrapala, Raman Bhaskaracharya, Martin Palmer, Sandra Kentish, Muthupandian Ashokkumar

Research output: Contribution to journalArticlepeer-review

109 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)226-232
Number of pages7
JournalJournal of Dairy Research
Issue number2
Publication statusPublished - May 2011
Externally publishedYes


  • gel strength
  • syneresis
  • ultrasound
  • whey protein concentrate
  • whey protein isolate

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology


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