Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates

Zhi Dong Liu; Ben Heng Guo; Mi Ya Su; Yin Yu Wang

doi:10.4028/www.scientific.net/AMR.443-444.660

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 443-444Effect of Ultrasonic Treatment on the Functional...

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.

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Periodical:

Advanced Materials Research (Volumes 443-444)

Pages:

660-665

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.443-444.660

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Online since:

January 2012

Authors:

Zhi Dong Liu, Ben Heng Guo, Mi Ya Su, Yin Yu Wang

Keywords:

Functionality, Ultrasonic Treatment, WPI

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