Sonication Increases the Heat Stability of Whey Proteins
Ashokkumar, M, Lee, J, Zisu, B, Bhaskaracharya, R, Palmer, M and Kentish, S (2009) Sonication Increases the Heat Stability of Whey Proteins Journal of Dairy Science, 92 (11). pp. 5353-5356.
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The thickening or gelling of protein-based dairy streams and ingredients upon exposure to heat has been an ongoing problem in dairy processing for many decades. This phenomenon can restrict the range of dairy product options and reduce manufacturing efficiencies by limiting the type and extent of heat treatment that can be used. In this report, we outline a novel approach to overcoming this problem. The use of preheating treatments to induce whey protein aggregate formation in whey products is well known in the field. However, we show that the application of ultrasound for a very short duration after such a heating step breaks down these aggregates and prevents their reformation on subsequent heating, thereby reducing the viscosity increase that is usually associated with this process. This novel technique has the potential to provide significant economic benefit to the dairy manufacturing industry
|Subjects :||Chemical and Process Engineering|
|Divisions :||Faculty of Engineering and Physical Sciences > Chemical and Process Engineering|
|Date :||3 November 2009|
|Identification Number :||https://doi.org/10.3168/jds.2009-2561|
|Copyright Disclaimer :||Copyright © 2009 American Dairy Science Association. Published by Elsevier Inc.|
|Additional Information :||Item not available from this repository|
|Depositing User :||Symplectic Elements|
|Date Deposited :||23 Sep 2015 16:06|
|Last Modified :||16 Aug 2016 13:58|
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