title: Sonodisruption of re-assembled casein micelles at different pH values.
abstract: 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.
authors.affiliation: 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
authors.forename: Ashkan
authors.initials: A
authors.lastname: Madadlou
authors.forename: Mohammad Ebrahimzadeh
authors.initials: ME
authors.lastname: Mousavi
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-djomeh
authors.forename: Mohammadreza
authors.initials: M
authors.lastname: Ehsani
authors.forename: David
authors.initials: D
authors.lastname: Sheehan
mesh_terms: D002364:Caseins / Q000737:chemistry*; D004553:Electric Conductivity; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D009391:Nephelometry and Turbidimetry; D012996:Solutions; D014465:Ultrasonics
chemical_list: D002364:Caseins; D008823:Micelles; D012996:Solutions