Premium
Ultrasound‐induced changes in physical and functional properties of whey proteins
Author(s) -
Shen Xue,
Shao Shengnan,
Guo Mingruo
Publication year - 2017
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.13292
Subject(s) - emulsion , whey protein , ultrasound , whey protein isolate , chemistry , solubility , viscosity , particle size , chromatography , sodium caseinate , food science , intensity (physics) , functional food , analytical chemistry (journal) , biochemistry , materials science , organic chemistry , medicine , physics , quantum mechanics , composite material , radiology
Summary Use of high‐intensity ultrasound to modify certain functional properties of whey proteins is an alternative to traditional method in food industry. Whey protein isolate ( WPI ) solutions were treated with an ultrasound probe (20 kHz) at different intensities (20% or 30% amplitude) and durations (10 or 20 min). Results showed that ultrasound treatment changed physical and several functional properties of whey proteins including decreased particle size (from 190.4 nm to 138.0 nm), increased surface hydrophobicity (from 5.13 × 10 5 to 5.77 × 10 5 ), free sulphydryl groups (from 52.64 μmol SH g −1 to 53.64–58.77 μmol SH g −1 ), solubility (from 74.95% to 89.70%), emulsion activity index (from 3.18 m 2 g −1 to 3.59–5.32 m 2 g −1 ) and emulsion stability index (from 62.26 min to 71.44–104.83 min), and changed viscosity (from 5.51 mPa.s to 4.81–5.64 mPa.s). Therefore, we conclude that high‐intensity ultrasound can be potentially applied to whey proteins to improve its specific functions during food processing.