Citation
Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Abdullah, Jaafar
(2016)
Effect of high power ultrasonic treatment on whey protein foaming quality.
International Journal of Food Science & Technology, 51 (3).
pp. 617-624.
ISSN 0950-5423; ESSN: 1365-2621
Abstract
High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg−1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound-treated whey protein suspension at 200 g kg−1 showed improvement in terms of increased foaming capacity by 18%, foam stability by 35%, consistency index by 18%, storage modulus by 17%, loss modulus by 26% and viscosity by 21% compared with untreated whey protein. For maximally ultrasound-treated samples of 60% amplitude treated for 25 min, the improved whey protein foams also had a 46% increase in the number of more evenly distributed fine bubbles which had a size smaller than 0.0025 mm3 as imaged using X-ray microtomography.
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Official URL or Download Paper: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering |
| DOI Number: | https://doi.org/10.1111/ijfs.13013 |
| Publisher: | Institute of Food Science and Technology |
| Keywords: | Aeration; Foam; Ultrasound; Whey protein; X-ray microtomography |
| Depositing User: | Nurul Ainie Mokhtar |
| Date Deposited: | 19 May 2016 05:27 |
| Last Modified: | 19 May 2016 05:27 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/ijfs.13013 |
| URI: | http://psasir.upm.edu.my/id/eprint/47372 |
| Statistic Details: | View Download Statistic |
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