Sonodisruption of re-assembled casein micelles at different pH values.
Casein solutions with different pH values were sonicated at a frequency of 35kHz and increasing acoustic powers. As the sonication power increased, turbidity of solutions and particle diameter decreased at any given pH value, suggesting particles disruption due to the ultrasonic treatment. The magnitude of decrease in re-assembled micelles diameter was greater at a higher pH, indicating an interaction between pH and sonication power in sonodissociation. This interaction is attributed to a looser structure of micelles at higher pH values which increases the efficiency of ultrasonic disruption and not directly to the increased cavitation efficiency. We argue that increased cavitation efficiency with increasing sonication power, which enhances shear forces is the most likely reason for sonodisruption of re-assembled casein micelles.
Madadlou
Ashkan
A
Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran. Ashkan.madadlou@gmail.com
Mousavi
Mohammad Ebrahimzadeh
ME
Emam-djomeh
Zahra
Z
Ehsani
Mohammadreza
M
Sheehan
David
D
D002364:Caseins / Q000737:chemistry*; D004553:Electric Conductivity; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D009391:Nephelometry and Turbidimetry; D012996:Solutions; D014465:Ultrasonics
D002364:Caseins; D008823:Micelles; D012996:Solutions