Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-15T05:22:58.612Z Has data issue: false hasContentIssue false
  • English
  • Français

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]
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anema, SG, Lowe, EK & Lee, SK 2004 Effect of pH on the acid-induced aggregation of casein micelles in reconstituted skim milk. Lebensmittel-Wissenschaft Und-Technologie Food Science and Technology 37 779–787Google Scholar
Ashokkumar, M & Mason, TJ 2007 Sonochemistry. Kirk-Othmer Encyclopedia of Chemical Technology, John Wiley & SonsGoogle Scholar
Bermudez-Aguirre, D, Mawson, R & Barbosa-Canovas, GV 2008 Microstructure of fat globules in whole milk after themosonication treatment. Journal of Food Science 73 E325–E332Google Scholar
Bhaskaracharya, RK & Shah, NP 2000 A simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopy. Australian Journal of Dairy Technology 55 28–32Google Scholar
Creamer, LK, Bienvenue, A, Nilsson, H, Paulsson, M, Van Wanroij, M, Lowe, EK, Anema, SG, Boland, MJ & Jimenez-Flores, R 2004 Heat-induced redistribution of disulfide bonds in milk proteins 1 Bovine β–Lactoglobulin. Journal of Agricultural and Food Chemistry 52 7660–7668Google Scholar
Dickinson, E 2005 Food Colloids: Interactions, microstructure and processing. Cambridge: The Royal Society of ChemistryGoogle Scholar
Ertugay, MF & Sengul, M 2004 Effect of ultrasound treatment on milk homogenization and particle size distribution of fat. Turkish Journal of Veterinary and Animal Science 28 303–308Google Scholar
Fennema, OR 1996 Food Chemistry, 3rd Edition. Madison: Marcel Dekker IncGoogle Scholar
Gülseren, İ, Güzey, D, Bruce, BD & Weiss, J 2007 Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry 14 173–183CrossRefGoogle ScholarPubMed
Harnsilawat, T, Pongsawatmanit, R & McClements, DJ 2006 Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 20 577–585CrossRefGoogle Scholar
Iametti, S, Transidico, P, Bonomi, F, Vecchio, G, Pittia, P & Rovere, P 1997 Molecular modifications of β-Lactoglobulin upon exposure to high pressure. Journal of Agricultural and Food Chemistry 45 23−29Google Scholar
Jambrak, AR, Mason, TJ, Lelas, V, Herceg, Z & Herceg, IL 2008 Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering 86 281–287Google Scholar
Kresic, G, Lelas, V, Jambrak, AR, Herceg, Z & Brncic, SR 2008 Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. Journal of Food Engineering 87 64–73CrossRefGoogle Scholar
Kuo, CJ & Harper, WJ 2003 Rennet gel properties of milk protein concentrates (MPC). Milchwissenschaft 58 181–184Google Scholar
Leighton, TG 1994 The acoustic bubble. San Diego: Academic PressGoogle Scholar
Manderson, GA, Hardman, MJ & Creamer, LK 1998 Effect of heat treatment on the conformation and aggregation of β-lactoglobulin A, B, and C. Journal of Agricultural and Food Chemistry 46 5052−5061Google Scholar
Onwulata, CI, Konstance, RP & Tomasula, PM 2002 Viscous properties of microparticulated dairy proteins and sucrose. Journal of Dairy Science 85 1677–1683CrossRefGoogle ScholarPubMed
Price, J & Smith, PF 1993 Ultrasonic degradation of polymer solutions 2.The effect of temperature, ultrasound intensity and dissolved gases on polystyrene in Toluene. Polymer 34 4111–4115Google Scholar
Ratoarinoro, CF, Wilhelm, AM, Berlan, J & Delmas, H 1995 Power measurement in sonochemistry. Ultrasonics Sonochemistry 2 S43–S47Google Scholar
Singh, H 2004 Heat stability of milk. International Journal of Dairy Technology 57 111–119Google Scholar
Vercet, A, Oria, R, Marquina, P, Crelier, S & Buesa, PL 2002 Rheological properties of yoghurt made with milk submitted to manothermosonication. Journal of Agricultural and Food Chemistry 50 6165–6171Google Scholar
Villamiel, M, van Hamersveld, EH & de Jong, P 1999 Review: Effect of ultrasound processing on the quality of dairy products. Milchwissenschaft 54 69–73Google Scholar
Villamiel, M & de Jong, P 2000 Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry 48 472–478Google Scholar
Wu, H, Hulbert, GJ & Mount, JR 2001 Effects of ultrasound on milk homogenization and fermentation with yoghurt starter. Innovative Food Science and Emerging Technologies 1 211–218CrossRefGoogle Scholar
Zisu, B, Bhaskaracharya, R, Kentish, S & Ashokkumar, M 2010 Ultrasonic processing of dairy systems in large scale reactors. Ultrasonics Sonochemistry 17 1075–1081Google Scholar