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Effect of high power ultrasonic treatment on whey protein foaming quality
Author(s) -
Tan Mei C.,
Chin Nyuk L.,
Yusof Yus A.,
Abdullah Jaafar
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13013
Subject(s) - ultrasonic sensor , whey protein , suspension (topology) , materials science , viscosity , ultrasound , foaming agent , whey protein isolate , consistency index , composite material , chromatography , chemistry , rheology , porosity , mathematics , acoustics , physics , homotopy , pure mathematics
Summary High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg −1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound‐treated whey protein suspension at 200 g kg −1 showed improvement in terms of increased foaming capacity by 18%, foam stability by 35%, consistency index by 18%, storage modulus by 17%, loss modulus by 26% and viscosity by 21% compared with untreated whey protein. For maximally ultrasound‐treated samples of 60% amplitude treated for 25 min, the improved whey protein foams also had a 46% increase in the number of more evenly distributed fine bubbles which had a size smaller than 0.0025 mm 3 as imaged using X‐ray microtomography.