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

Published online by Cambridge University Press:  17 March 2011

Bogdan Zisu ,
Judy Lee ,
Jayani Chandrapala ,
Raman Bhaskaracharya ,
Martin Palmer ,
Sandra Kentish  and
Muthupandian Ashokkumar
Bogdan Zisu
Affiliation:
Dairy Innovation Australia Ltd, Werribee, VIC 3030, Australia
Judy Lee
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Jayani Chandrapala
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Raman Bhaskaracharya
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Martin Palmer
Affiliation:
Dairy Innovation Australia Ltd, Werribee, VIC 3030, Australia
Sandra Kentish
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Muthupandian Ashokkumar*
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
*
*For correspondence; e-mail: [email protected]
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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.

Keywords

whey protein concentratewhey protein isolateultrasoundgel strengthsyneresis
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 2 , May 2011 , pp. 226 - 232
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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