首页|Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate
Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate
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NSTL
Elsevier
? 2021The effect of pH-shifting treatment combined with ultrasound on physicochemical and functional properties of whey protein isolate (WPI) was investigated. After pH 2- or pH 11-shifting (1, 2 and 3 h) and ultrasound treatment (600 W, 30 min), particle size distribution of WPI became narrower and its fluorescence intensity decreased significantly. After WPI was treated with pH 11-shifting for 3 h and ultrasound, it showed the maximum surface hydrophobicity and lowest turbidity (P < 0.05). Meanwhile, pH 2-shifting treatment (3 h) combined with ultrasound could improve emulsion stability of WPI. However, consecutive pH 11-shifting (1–3 h) and ultrasound significantly reduced the emulsifying properties of WPI. Therefore, the combination of pH 2-shifting and ultrasound was a significant method to improve the physicochemical properties of whey proteins.
Jiang Z.、Gao Y.、Li J.、Wang K.、Ma C.、Sun D.、Hussain M.A.、Qayum A.、Hou J.
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Key Laboratory of Dairy Science (Northeast Agricultural University) Ministry of Education College of Food Science and Technology
NSTL
Elsevier
