Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension

Citation

Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Taip, Farah Saleena and Abdullah, Jaafar (2015) Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension. International Dairy Journal, 43. pp. 7-14. ISSN 0958-6946; ESSN: 1879-0143

Abstract

Suspensions of 10, 15 and 20% (w/v) whey protein concentrate (WPC) were treated with 20 kHz ultrasound for 5, 15 and 25 min at an amplitude of 20, 40 or 60%. The treated suspensions were whipped into foam and the aeration and rheological properties were investigated. With increasing ultrasound amplitude and treatment time, whey protein foam at 15% concentration produced the highest foaming capacity, while foam stability, storage modulus, loss modulus, consistency index and viscosity of foam increased with protein concentration. Foam viscosity correlated with foam stability with R2 = 0.7425 and significant at P < 0.001.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering
DOI Number:	https://doi.org/10.1016/j.idairyj.2014.09.013
Publisher:	Elsevier
Keywords:	Whey protein concentrate; Rheology; Ultrasonics; Viscosity
Depositing User:	Nabilah Mustapa
Date Deposited:	30 May 2015 12:19
Last Modified:	19 Apr 2016 07:49
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.idairyj.2014.09.013
URI:	http://psasir.upm.edu.my/id/eprint/36738
Statistic Details:	View Download Statistic

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