Effect of ultrasound treatment on particle size and molecular weight of whey proteins

Jambrak, Anet Režek; Mason, Timothy J.; Lelas, Vesna; Paniwnyk, Larysa; Herceg, Zoran

doi:10.1016/j.jfoodeng.2013.08.012

Cited by 307 publications

(165 citation statements)

References 29 publications

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“…This could be due to the protein aggregates formation influencing lower accessibility of the unfolded and aggregated proteins to the appropriated protease. This is in agreement with the findings of Jambrak et al [41], who reported that the prolonged treatment of whey protein isolate with ultrasonic bath of 40 kHz encourages the formation of aggregates of molecules.…”

Section: Resultssupporting

confidence: 93%

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Stefanović

Jovanović

Grbavčić

et al. 2014

Eur Food Res Technol

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in the second case (28.80 ± 0.07 vs. 20.46 ± 0.39 %). The fraction obtained by the ultrasound pretreatment containing peptides with a molecular weight between 1 and 10 kDa demonstrated the strongest ABTS radical scavenging efficacy among the fractions (97.54 ± 0.30) with IC 50 value of 4.31 mg/mL. Compared with single-enzyme processes, the two-stage enzymatic processes did not significantly improve both antioxidant and functional hydrolysates' properties.

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Section: Resultssupporting

confidence: 93%

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Stefanović

Jovanović

Grbavčić

et al. 2014

Eur Food Res Technol

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“…For example, dynamic heat treatment (Nicurescu et al, 2008(Nicurescu et al, , 2009, ultrasound treatment (Jambrak et al, 2014) and the formation of fibrillar dispersions by thermal treatment (Oboroceanu et al, 2014). Recent studies have demonstrated that skim milk powder fortified with a high concentration of WPC improved foaming properties (Martínez-Padilla et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Martı́nez-Padilla

García-Rivera

Romero-Arreola

et al. 2015

Journal of Food Engineering

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“…It was reported previously that the better performance of broilers fed pelleted diets compared to those fed mash diets is well known in poultry production (Amerah et al, 2007b;Dozier et al, 2010). In other side, it has been reported elsewhere that the smaller particle size of either feed ingredients in general (Gabriel et al, 2003;Amerah et al, 2007a;2008;Chewning et al, 2012) or protein in particular (Jambrak et al, 2014;Huang and Stein, 2016) allowing the greater access to digestive enzymes which then increased nutrients digestibility.…”

Section: Resultsmentioning

confidence: 96%

“…A slightly modified method of Jambrak et al (2014) was adopted to obtain microparticle protein. The intact particle was then dissolved in distilled water with the ratio of 1 : 4 (w/v), and it was further added with 2 mL virgin coconut oil for every 500 mL solution prior to ultrasound transducer or ultrasonic bath treatment (Power Sonic 405, Hwashin Techonoly Co., Korea).…”

Section: Microparticle Protein Preparationmentioning

confidence: 99%

Amino acids digestibility of pelleted microparticle protein of fish meal and soybean meal in broiler chickens

Suthama

Wibawa

2018

J. Indonesian Trop. Anim. Agric.

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ABSTRAKSumber protein yang umum untuk unggas, tepung ikan dan bungkil kedelai, digiling untuk memperkecil ukuran partikel. Bahan yang sudah digiling selanjutnya dilarutkan dengan air suling (1 : 4 b/v) dengan ditambah 2 mL virgin coconut oil untuk setiap 500 mL larutan sebelum diproses dengan ultrasound transducer (ultrasonic bath) untuk memperoleh protein partikel mikro. Penurunan ukuran partikel protein merupakan satu cara yang dapat meningkatkan penggunaan protein pada unggas. Sebanyak 180 ekor broiler digunakan untuk uji force feeding dan dan 10 ekor lainnya untuk koreksi endogenus pada saat ayam berumur 1,5 bulan (45 hari). Protein mikropartikel tepung ikan dan bungkil kedelai dalam bentuk mash dan pellet diuji secara terpisah dan dibandingkan dengan protein asli masing-masing. Rancangan acak lengkap dengan 3 perlakuan (bentuk asli, mash, pellet) dan 6 ulangan (@10 ekor) digunakan untuk masing-masing partikel bahan. Kecernaan protein dan asam amino esensial, dan retensi kalsium (Ca) merupakan parameter yang diamati. Analisis variansi dan uji Duncan digunakan untuk analisis data. Pellet protein mikropartikel tepung ikan dan bungkil kedelai masingmasing menghasilkan kecernaan protein dan asam amino, dan retensi Ca nyata (P<0,05) paling tinggi, meskipun ditemukan sedikit asam amino dengan kecernaan lebih rendah pada kedua bahan bentuk mash. Kesimpulan bahwa bentuk pellet protein mikropartikel tepung ikan dan bungkil kedelai meningkatkan kecernaan protein dan asam amino, dan retensi Ca pada broiler. Kata kunci: broiler, bungkil kedelai, kecernaan asam amino, protein mikropartikel, tepung ikan ABSTRACTCommom protein sources for poultry, fish meal and soybean meal, were ground to obtain reduced particle size. The particle was then dissolved in distilled water (1 : 4 w/v), and added with 2 mL virgin coconut oil for every 500 mL solution prior to ultrasound transducer (ultrasonic bath) treatment to obtain protein microparticle. Reducing particle size is one possible way to increase protein utilization. 180 birds were used for forced feeding and 10 other birds were plotted for endogenous correction, when they were one month and a half old. Microparticle protein of both ingredients were tested separately in either mash or pelleted forms and compared to intact protein. Completely randomized design with 3 treatments (intact, mash, and pellet) and 6 replications (10 bidrs each) was arranged for the respective ingredient. Protein and essential amino acid digestibilities, and calcium retention were the parameters measured. Analysis of variance continued to Duncan test were applied to statistically evaluate the data. Pelleted microparticle protein of fish meal and soybean meal, respectively, resulted in significantly (P<0.05) Amino Acid Digestibility of Pelleted Fish Meal and Soybean Meal in Broilers (N. Suthama et al.) 169 highest protein and amino acids digestibilities, and Ca retention although lower disgestibility of fewer amino acids was found in mash form. In conclusion, pelleted form of microparticle protein of e...

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Effect of ultrasound treatment on particle size and molecular weight of whey proteins

Cited by 307 publications

References 29 publications

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Amino acids digestibility of pelleted microparticle protein of fish meal and soybean meal in broiler chickens

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