Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles |
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Authors: | Laura Gordon Ana M R Pilosof |
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Institution: | 1.Departamento de Industrias, Facultad de Ciencias Exactas y Naturales,Universidad de Buenos Aires,Buenos Aires,Argentina;2.Consejo Nacional de Investigaciones Científicas y Técnicas,Buenos Aires,Argentina;3.Universidad de Buenos Aires,Buenos Aires,Argentina |
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Abstract: | In this paper, we reported a new method to prepare whey protein microparticles via high-intensity ultrasound disruption. Particles
morphology was characterized by confocal microscopy, and their size and distribution were analyzed by light scattering technique.
Starting whey protein isolate (WPI) exhibited changes in size and distribution according to its concentration. For WPI, 7.5%
(w/w) mean size was 0.7 μm, and upon sonication at ambient temperature, the size was reduced up to 0.2 μm showing the particles
a rounded morphology. Sonication at room temperature of gelled WPI led to particles with sizes between 0.1 and 10 μm which
had a tendency to flocculate. When WPI was submitted to sonication under heating at protein denaturation temperature, different
effects were observed according to protein concentration. The particle size was reduced for the lowest WPI concentration (7.5 wt.%),
did not change at 9 wt.%, but strongly increased at 12 wt.%, in comparison with the untreated sample. WPI particles of desired
size in the micron range may be obtained either by sonication of gelled WPI or by sonication under heating at denaturation
temperature by controlling processing variables. |
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