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.
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页数：7
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