TY - JOUR
T1 - Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders
AU - Zisu, Bogdan
AU - Lee, Judy
AU - Chandrapala, Jayani
AU - Bhaskaracharya, Raman
AU - Palmer, Martin
AU - Kentish, Sandra
AU - Ashokkumar, Muthupandian
PY - 2011/5
Y1 - 2011/5
N2 - 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.
AB - 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.
KW - gel strength
KW - syneresis
KW - ultrasound
KW - whey protein concentrate
KW - whey protein isolate
UR - http://www.scopus.com/inward/record.url?scp=79956079802&partnerID=8YFLogxK
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U2 - 10.1017/S0022029911000070
DO - 10.1017/S0022029911000070
M3 - Article
C2 - 21411030
AN - SCOPUS:79956079802
SN - 0022-0299
VL - 78
SP - 226
EP - 232
JO - Journal of Dairy Research
JF - Journal of Dairy Research
IS - 2
ER -