Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Jambrak, Anet Režek; Mason, Timothy J.; Lelas, Vesna; Herceg, Zoran; Herceg, Ivana Ljubić

doi:10.1016/j.jfoodeng.2007.10.004

Cited by 438 publications

(239 citation statements)

References 36 publications

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“…These results indicate that ultrasound enhances the unfolding of protein molecules, exposure of hydrophilic amino acids, and interaction between proteins and water molecules. This result is consistent with similar findings for ultrasoundpretreated proteins, such as black bean protein isolate [29], soy protein isolate [30], and milk protein concentrate [31]. The different working modes of ultrasound greatly changed the solubility, with the highest solubility observed in the sample that was treated with dual sweeping frequency ultrasound at 33 ± 2 and 68 ± 2 kHz.…”

Section: Effect Of Ultrasound Pretreatment On Solubility Of Zeinsupporting

confidence: 90%

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Ren

Zhang

Liang

et al. 2017

Journal of Food Quality

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Ultrasound was used as a new technology to pretreat protein prior to proteolysis to improve enzymolysis efficiency. The effects of different working modes of ultrasound on the angiotensin I-converting enzyme (ACE) inhibitory activity of zein hydrolysates and the structural characteristics of zein were investigated. The solubility, surface hydrophobicity ( 0 ), ultraviolet-visible (UV-Vis) spectra, intrinsic fluorescence spectra, and circular dichroism (CD) spectra of zein pretreated with ultrasound were determined. All ultrasound pretreatments significantly improved the ACE inhibitory activity of zein hydrolysates ( < 0.05). The highest ACE inhibitory activity, representing an increase of 99.21% over the control, was obtained with dual sweeping frequency ultrasound of 33 ± 2 and 68 ± 2 kHz. The effects of single sweeping frequency and dual fixed frequency ultrasound were stronger than those of single fixed frequency ultrasound for improving the ACE inhibitory activity of zein. Structural changes in zein were induced by ultrasound, as confirmed by changes in the solubility, 0 , UV-Vis spectra, intrinsic fluorescence spectra, and CD spectra of zein, and these were consistent with the corresponding ACE inhibitory activities of zein hydrolysates. Thus, ultrasound working mode and frequency have significant effects on the structure of zein and the ACE inhibitory activity of zein hydrolysates.

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Section: Effect Of Ultrasound Pretreatment On Solubility Of Zeinsupporting

confidence: 90%

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Ren

Zhang

Liang

et al. 2017

Journal of Food Quality

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“…Firstly, it is worth to denote that the increment of these parameters after treatment would indicate an improvement for foam destabilization [19].…”

Section: Effects Of Hius On Stability Parameters Of Foamsmentioning

confidence: 99%

“…In addition, ultrasound is able to produce effects through physical, mechanical and chemical changes by the acoustic cavitation which can accelerate chemical reactions, increase diffusion rates, disperse aggregates, break down small particles and polymeric materials such as enzymes and destroy microorganisms [19]. Due to flexibility; hydrophobic/ Table 2: Relaxation times corresponding to the kinetics of foam destabilization; td and tdc at pH 7 and 3 at 2 and 6% w/w of WPI.…”

Section: Effects Of Hius On Stability Parameters Of Foamsmentioning

confidence: 99%

Improved Functionality of Foamed WPI Solutions by Ultrasound Application

Martínez¹,

Sánchez²

2016

J Food Chem Nanotechnol

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“…Jambrak et al [44] extended the abovementioned study by looking at the foaming properties of whey protein suspensions using both low-intensity high-frequency (500 kHz) and high-intensity low-frequency (20 and 40 kHz) ultrasound. While the highfrequency sonication did not affect the solubility significantly, the low-frequency treatment showed an increase in the solubility of the whey proteins as previously mentioned.…”

Section: Modification Of Functional Properties Of Dairy Ingredientsmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

160

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Cited by 438 publications

References 36 publications

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Improved Functionality of Foamed WPI Solutions by Ultrasound Application

The ultrasonic processing of dairy products – An overview

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