Paper Title:
Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates
  Abstract

The effect of ultrasonic treatment on some functional properties whey protein isolates (WPIs) was investigated. The water holding capacity of WPIs treated by ultrasound was not significantly changed. The oil holding capacity of WPIs treated by ultrasonic was significantly higher than that by untreated by ultrasonic, especially the power of 50 %. The foaming capacity of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic, while the foaming stability of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic.The emulsifying capacity is almost unchanged. These results showed that ultrasonic treatment could effectively affected some functional properties of WPIs be associated with the sonication time and power density. Therefore, some functional properties of WPIs can be modified by ultrasonic treatment.

  Info
Periodical
Advanced Materials Research (Volumes 443-444)
Chapter
Chapter 2: Optical, Electronic Materials and Industrial Application
Edited by
Li Jian
Pages
660-665
DOI
10.4028/www.scientific.net/AMR.443-444.660
Citation
Z. D. Liu, B. H. Guo, M. Y. Su, Y. Y. Wang, "Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates", Advanced Materials Research, Vols. 443-444, pp. 660-665, 2012
Online since
January 2012
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Xin Long Ling, Zhong Feng Tang, Shi Rong Huang
Abstract:Poly (methyl methacrylate) (PMMA) sheets were radiated by 60Co γ-ray in air and then irradiated PMMA foams were successfully...
1510
Authors: Wei Min Zhao, Hui Zhang, Hai Peng Li, Zhi Feng Wang, Yang Zhao, Rui Zhao, Bo Young Hur
Abstract:Using Al powder as thickening agent and CaCO3 powder as foaming agent, Al foams with above 85% porosity, pore sizes between 1mm and 4mm and...
70
Authors: Cui Yu, Yu Jie Chi, Wei Xu, Lei Lv, Chen Chen, Qiang Sun
Chapter 7: Food Chemistry
Abstract:In attempt to improve foaming properties of whole egg powder(WEP), WEP proteins were covalently attached to polysaccharide (maltodextrin) in...
1091
Authors: Bo Tao Qin, Lei Lin Zhang, Yi Lu
Chapter 22: Mine Survey, Safety and Prediction Engineering
Abstract:In order to prevent the spontaneous combustion of coal efficaciously, a kind of new compound material of multi-phase foamed gel, which is...
3678
Authors: Xiao Long Li, Guo Zhong Li
Chapter 1: Materials Science and Technologies, Applied Mechanics
Abstract:In this experiment, cement, fly ash, quicklime, foaming agent and foam stabilizer were used as raw materials to prepare the new foamed cement...
112