High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio. (May 2016)

• Record Type: Journal Article
• Authors: Frydenberg, Rikke P.; Hammershøj, Marianne; Andersen, Ulf; Wiking, Lars
• Is Part Of: International dairy journal. Volume 56(2016:May)
• Page Start: 1
• Page End: 3
• Publication Date: 2016-05
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2016.01.005
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The effects of high intensity ultrasound (HIU) treatment on physical properties of whey protein isolate (WPI) gels, i.e., water holding capacity, gel strength and elasticity, were studied. WPIs with different α-lactalbumin:β-lactoglobulin (α-la:β-lg) ratios were subjected to ultrasonication (24 kHz, 300 W cm −2, 2078 J mL −1 ) with and without temperature control, i.e., T < 20 °C and T < 65 °C, respectively. Effects of ultrasonication were greatly affected by the relative amount of α-la, most likely due to the type of interactions formed during gelation after ultrasonication. For WPI with relative high α-la content ultrasonication improved the water holding capacity and gel strength of the heat-induced gels. To the contrary, for WPIs with intermediate or low α-la content, no changes in physical properties were observed. These results contribute to clarifying the mechanisms underlying the effects of HIU on WPI, linking effects on protein level to physical properties.