Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate

被引：24
作者：
Yao, Kun [1 ,2 ]
Xia, Yu [1 ]
Gao, Hao [1 ]
Chen, Wei [1 ]
Hou, Juncai [1 ]
Jiang, Zhanmei [1 ]
机构：
[1] Northeast Agr Univ, Key Lab Dairy Sci, Minist Educ, Coll Food Sci & Technol, Harbin 150030, Heilongjiang, Peoples R China
[2] South China Univ Technol, Coll Food Sci & Technol, Guangzhou 510000, Guangdong, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2019年 / 15卷 / 3-4期
基金：
黑龙江省自然科学基金;
关键词：
ultrasound; whey protein isolate; physicochemical properties; functional properties; HIGH-INTENSITY ULTRASOUND; EMULSIFYING PROPERTIES; PHYSICAL-PROPERTIES; HEAT-TREATMENT; WEIGHT;
D O I：
10.1515/ijfe-2017-0370
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of ultrasonic powers (0, 200, 400, 600 or 800 W) and ultrasonic times (20 or 40 min) on the physicochemical and functional properties of whey protein isolate (WPI) dispersions were investigated. Particle size of WPI dispersions was minimized after sonication. Compared with untreated WPI, free sulfhydryl groups of ultrasound-treated WPI significantly decreased, while surface hydrophobicity of WPI was remarkably enhanced. After WPI dispersion was treated by ultrasound, its gel strength enhanced. Ultrasound treatment remarkably decreased turbidity of WPI suspension and its turbidity significantly decreased by 78.8 % at the ultrasonic power of 600 W for 40 min. Emulsification activity of sonicated WPI dispersions and its emulsion stability greatly increased. Therefore, ultrasound treatment could improve functional properties and change properties.
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页数：10
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