Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate

被引：52

作者：

Jiang, Zhanmei ^{[1
]}

Gao, Yitong ^{[1
]}

Li, Jinpeng ^{[1
]}

Wang, Kaili ^{[1
]}

Ma, Chenglong ^{[1
]}

Sun, Dongxue ^{[1
]}

Hussain, Muhammad Altaf ^{[1
]}

Qayum, Abdul ^{[1
]}

Hou, Juncai ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Peoples R China

来源：

INTERNATIONAL DAIRY JOURNAL | 2022年 / 127卷

关键词：

EMULSIFYING PROPERTIES; PHYSICAL-PROPERTIES; PEA PROTEIN; STABILITY; HEAT; ALKALINE; GELATION; ACID;

D O I：

10.1016/j.idairyj.2021.105211

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pH-shifting treatment combined with ultrasound on physicochemical and functional properties of whey protein isolate (WPI) was investigated. After pH 2- or pH 11-shifting (1, 2 and 3 h) and ultrasound treatment (600 W, 30 min), particle size distribution of WPI became narrower and its fluorescence intensity decreased significantly. After WPI was treated with pH 11-shifting for 3 h and ultrasound, it showed the maximum surface hydrophobicity and lowest turbidity (P < 0.05). Meanwhile, pH 2-shifting treatment (3 h) combined with ultrasound could improve emulsion stability of WPI. However, consecutive pH 11-shifting (1-3 h) and ultrasound significantly reduced the emulsifying properties of WPI. Therefore, the combination of pH 2-shifting and ultrasound was a significant method to improve the physicochemical properties of whey proteins. (C) 2021 Published by Elsevier Ltd.

引用

页数：7

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