High intensity ultrasound effects on heat-induced whey protein isolate gels depend on alpha-lactalbumin: beta-lactoglobulin ratio

作者：Frydenberg Rikke P^*; Hammershoj Marianne; Andersen Ulf; Wiking Lars

来源：International Dairy Journal, 2016, 56: 1-3.

DOI：10.1016/j.idairyj.2016.01.005

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 alpha-lactalbumin: beta-lactoglobulin (alpha-la: beta-Ig) ratios were subjected to ultrasonication (24 kHz, 300 W cm(-2), 2078 J mL(-1)) with and without temperature control, i.e., T < 20 degrees C and T < 65 degrees C, respectively. Effects of ultrasonication were greatly affected by the relative amount of alpha-la, most likely due to the type of interactions formed during gelation after ultrasonication. For WPI with relative high alpha-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 alpha-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.

• 出版日期2016-5