Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders
Lee, J, zisu, B, 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, 78 (2). pp. 226-232.
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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.
|Subjects :||Chemical and Process Engineering|
|Divisions :||Faculty of Engineering and Physical Sciences > Chemical and Process Engineering|
|Date :||May 2011|
|Identification Number :||https://doi.org/10.1017/S0022029911000070|
|Additional Information :||Item not available from this repository.|
|Depositing User :||Symplectic Elements|
|Date Deposited :||27 Jul 2016 09:18|
|Last Modified :||27 Jul 2016 09:31|
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