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

A.R. Jambrak, Timothy J. Mason, V. Lelas, Larysa Paniwnyk, Z. Herceg

    Research output: Contribution to journalArticle

    108 Citations (Scopus)

    Abstract

    The aim of this study was to observe the effect of ultrasound on particle size and molecular weight of whey proteins. In this work high-intensity ultrasound (20 kHz probe and 40 kHz bath) were used. 10 wt.% protein model suspensions of whey protein isolate (WPI) and whey protein concentrate (WPC-60) were treated with ultrasound probe (20 kHz for 15 and 30 min) and ultrasound bath (40 kHz for 15 and 30 min). The results of particle size distribution have shown that, after treatment with an ultrasonic probe of 20 kHz, ultrasound caused a decrease in particle size, narrowed their distribution, and significantly increased the specific free surface in all samples. After treatment with ultrasonic bath of 40 kHz, there was a significant reduction in the size of particles. After treatment with probe of 20 kHz there was a significant decrease in molecular weight and protein fractionation. Ultrasonic bath treatment with 40 kHz ultrasound also showed significant changes in the composition of the molecular weight of protein fractions. Prolonged treatment of WPI with ultrasonic bath of 40 kHz encourages the formation of aggregates of molecules.
    Original languageEnglish
    Pages (from-to)15-23
    JournalJournal of Food Engineering
    Volume121
    Early online date14 Aug 2013
    DOIs
    Publication statusPublished - Jan 2014

    Fingerprint

    whey protein
    Baths
    Particle Size
    probes (equipment)
    particle size
    Ultrasonics
    Molecular Weight
    molecular weight
    ultrasonics
    whey protein isolate
    ultrasonic treatment
    whey protein concentrate
    proteins
    protein aggregates
    Therapeutics
    particle size distribution
    Proteins
    fractionation
    Suspensions
    Whey Proteins

    Bibliographical note

    The full text of this item is not available from the repository.

    Keywords

    • Ultrasound treatment
    • Particle size
    • Molecular weight
    • Whey proteins

    Cite this

    Effect of ultrasound treatment on particle size and molecular weight of whey proteins. / Jambrak, A.R.; Mason, Timothy J.; Lelas, V.; Paniwnyk, Larysa; Herceg, Z.

    In: Journal of Food Engineering, Vol. 121, 01.2014, p. 15-23.

    Research output: Contribution to journalArticle

    Jambrak, A.R. ; Mason, Timothy J. ; Lelas, V. ; Paniwnyk, Larysa ; Herceg, Z. / Effect of ultrasound treatment on particle size and molecular weight of whey proteins. In: Journal of Food Engineering. 2014 ; Vol. 121. pp. 15-23.
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    AU - Lelas, V.

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    AU - Herceg, Z.

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    AB - The aim of this study was to observe the effect of ultrasound on particle size and molecular weight of whey proteins. In this work high-intensity ultrasound (20 kHz probe and 40 kHz bath) were used. 10 wt.% protein model suspensions of whey protein isolate (WPI) and whey protein concentrate (WPC-60) were treated with ultrasound probe (20 kHz for 15 and 30 min) and ultrasound bath (40 kHz for 15 and 30 min). The results of particle size distribution have shown that, after treatment with an ultrasonic probe of 20 kHz, ultrasound caused a decrease in particle size, narrowed their distribution, and significantly increased the specific free surface in all samples. After treatment with ultrasonic bath of 40 kHz, there was a significant reduction in the size of particles. After treatment with probe of 20 kHz there was a significant decrease in molecular weight and protein fractionation. Ultrasonic bath treatment with 40 kHz ultrasound also showed significant changes in the composition of the molecular weight of protein fractions. Prolonged treatment of WPI with ultrasonic bath of 40 kHz encourages the formation of aggregates of molecules.

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