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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: Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Abdullah, Jaafar
Format: Article
Language:English
Published: Institute of Food Science and Technology 2016
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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spelling my.upm.eprints.473722016-05-19T05:27:16Z http://psasir.upm.edu.my/id/eprint/47372/ Effect of high power ultrasonic treatment on whey protein foaming quality Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Abdullah, Jaafar 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. Institute of Food Science and Technology 2016-03 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/47372/1/Effect%20of%20high%20power%20ultrasonic%20treatment%20on%20whey%20protein%20foaming%20quality.pdf Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Abdullah, Jaafar (2016) Effect of high power ultrasonic treatment on whey protein foaming quality. International Journal of Food Science & Technology, 51 (3). pp. 617-624. ISSN 0950-5423; ESSN: 1365-2621 http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13013/abstract 10.1111/ijfs.13013
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Tan, Mei Ching
Chin, Nyuk Ling
Yusof, Yus Aniza
Abdullah, Jaafar
spellingShingle Tan, Mei Ching
Chin, Nyuk Ling
Yusof, Yus Aniza
Abdullah, Jaafar
Effect of high power ultrasonic treatment on whey protein foaming quality
author_facet Tan, Mei Ching
Chin, Nyuk Ling
Yusof, Yus Aniza
Abdullah, Jaafar
author_sort Tan, Mei Ching
title Effect of high power ultrasonic treatment on whey protein foaming quality
title_short Effect of high power ultrasonic treatment on whey protein foaming quality
title_full Effect of high power ultrasonic treatment on whey protein foaming quality
title_fullStr Effect of high power ultrasonic treatment on whey protein foaming quality
title_full_unstemmed Effect of high power ultrasonic treatment on whey protein foaming quality
title_sort effect of high power ultrasonic treatment on whey protein foaming quality
publisher Institute of Food Science and Technology
publishDate 2016
url 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
_version_ 1643833865730523136
score 13.211869

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