Ultrasound‐induced changes in physical and functional properties of whey proteins

• DOI: 10.1111/ijfs.13292
• Publication Date: 2016-12-27T04:13:44Z
• Authors: Xue Shen; Shengnan Shao; Mingruo Guo
• Keywords: Whey protein isolate; Sodium Caseinate; Intensity; Functional food

Summary Use of high‐intensity ultrasound to modify certain functional properties whey proteins is an alternative traditional method in food industry. Whey protein isolate ( WPI ) solutions were treated with probe (20 kHz) at different intensities (20% or 30% amplitude) and durations (10 20 min). Results showed that treatment changed physical several including decreased particle size (from 190.4 nm 138.0 nm), increased surface hydrophobicity 5.13 × 10 5 5.77 ), free sulphydryl groups 52.64 μmol SH g −1 53.64–58.77 solubility 74.95% 89.70%), emulsion activity index 3.18 m 2 3.59–5.32 stability 62.26 min 71.44–104.83 min), viscosity 5.51 mPa.s 4.81–5.64 mPa.s). Therefore, we conclude can be potentially applied improve its specific functions during processing.