Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions

被引：80

作者：

Martini, S. ^{[1
]}

Potter, R. ^{[1
]}

Walsh, M. K. ^{[1
]}

机构：

[1] Utah State Univ, Dept Nutr Dietet & Food Sci, Logan, UT 84322 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 10期

关键词：

Power ultrasound; Whey protein; Acoustic power; Turbidity; Protein solubility; Differential scanning calorimetry; HIGH-INTENSITY ULTRASOUND; SOLID FAT-CONTENT; CRYSTALLIZATION BEHAVIOR; BETA-LACTOGLOBULIN; ALPHA-LACTALBUMIN; MOLECULAR-WEIGHT; IN-SITU; DENATURATION; SOLUBILITY; SONICATION;

D O I：

10.1016/j.foodres.2010.09.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research employed power ultrasound (US) to decrease the turbidity of whey suspensions US was applied using a 20 kHz generator and different power levels (3 and 15W) for different application times (5 and 15 min) at different temperatures (20 60 C and no temperature control [NCD]) to whey suspensions obtained at 4 different steps in a commercial process The whey suspensions varied from 69 to 302% solids and 13 5 to 88% protein This research shows an approximately 90% decrease in turbidity when US was applied to a whey suspension of 28 2% of solids containing 35 6% of protein on a dry basis The greatest decrease in turbidity was observed when US was applied for 15 min using 15W of electrical power at 60 C and WC conditions Surprisingly when US was used in whey suspensions containing 88 0% protein an Increase in turbidity of samples was observed (C) 2010 Elsevier Ltd All rights reserved

引用

页码：2444 / 2451

页数：8

共 35 条

[1] Hot topic: Sonication increases the heat stability of whey proteins [J].