title: Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders.
abstract: Aqueous solutions of reconstituted whey protein- concentrate (WPC) & isolate (WPI) powders were sonicated at 20 kHz in a batch process for 1-60 min. Sonication at 20 kHz increased the clarity of WPC solutions largely due to the reduction in the size of the suspended insoluble aggregates. The gel strength of these solutions when heated at 80°C for 20 min also increased with sonication, while gelation time and gel syneresis were reduced. These improvements in gel strength were observed across a range of initial pH values, suggesting that the mechanism for gel promotion is different from the well known effects of pH. Examining the microstructure of the whey protein gels indicated a compact network of densely packed whey protein aggregates arising from ultrasound treatment. Comparable changes were not observed with whey protein isolate solutions, which may reflect the absence of larger aggregates in the initial solution or differences in composition.
authors.affiliation: Dairy Innovation Australia Ltd, Werribee, VIC 3030, Australia.
authors.forename: Bogdan
authors.initials: B
authors.lastname: Zisu
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Judy
authors.initials: J
authors.lastname: Lee
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Jayani
authors.initials: J
authors.lastname: Chandrapala
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Raman
authors.initials: R
authors.lastname: Bhaskaracharya
authors.affiliation: Dairy Innovation Australia Ltd, Werribee, VIC 3030, Australia.
authors.forename: Martin
authors.initials: M
authors.lastname: Palmer
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Sandra
authors.initials: S
authors.lastname: Kentish
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Muthupandian
authors.initials: M
authors.lastname: Ashokkumar
mesh_terms: D008894:Milk Proteins / Q000737:chemistry*; D011208:Powders / Q000737:chemistry; D013010:Sonication / Q000379:methods*; D013696:Temperature; D014867:Water / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D011208:Powders; D000067816:Whey Proteins; D014867:Water