Effect of high power ultrasonic treatment on whey protein foaming quality
High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg−1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound-treated whey protein suspension at 200 g kg−1 showed improvement in terms of increased foamin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/47372/1/Effect%20of%20high%20power%20ultrasonic%20treatment%20on%20whey%20protein%20foaming%20quality.pdf http://psasir.upm.edu.my/id/eprint/47372/ http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13013/abstract |
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| Summary: | High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg−1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound-treated whey protein suspension at 200 g kg−1 showed improvement in terms of increased foaming capacity by 18%, foam stability by 35%, consistency index by 18%, storage modulus by 17%, loss modulus by 26% and viscosity by 21% compared with untreated whey protein. For maximally ultrasound-treated samples of 60% amplitude treated for 25 min, the improved whey protein foams also had a 46% increase in the number of more evenly distributed fine bubbles which had a size smaller than 0.0025 mm3 as imaged using X-ray microtomography. |
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