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 language | English |
|---|---|
| Pages (from-to) | 15-23 |
| Journal | Journal of Food Engineering |
| Volume | 121 |
| Early online date | 14 Aug 2013 |
| DOIs | |
| Publication status | Published - Jan 2014 |
Bibliographical note
The full text of this item is not available from the repository.Keywords
- Ultrasound treatment
- Particle size
- Molecular weight
- Whey proteins