Journal of Dairy Science
Volume 92, Issue 11 , Pages 5353-5356 , November 2009

Hot topic: Sonication increases the heat stability of whey proteins

  • M. Ashokkumar

      Affiliations

    • Particulate Fluids Processing Centre, School of Chemistry and Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia
    • Corresponding Author InformationCorresponding author.
    • ,
  • J. Lee

      Affiliations

    • Particulate Fluids Processing Centre, School of Chemistry and Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia
    • ,
  • B. Zisu

      Affiliations

    • Dairy Innovation Australia Limited, 671 Sneydes Road, Werribee 3030, Australia
    • ,
  • R. Bhaskarcharya

      Affiliations

    • Particulate Fluids Processing Centre, School of Chemistry and Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia
    • ,
  • M. Palmer

      Affiliations

    • Dairy Innovation Australia Limited, 671 Sneydes Road, Werribee 3030, Australia
    • ,
  • S. Kentish

      Affiliations

    • Particulate Fluids Processing Centre, School of Chemistry and Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia

Received 12 July 2009 ,Accepted 3 September 2009.

  • Image Result

    A typical experimental plan for a protein solution; control (C), preheating (PreH), sonication (US), and postheating (PostH). Color figure available in the online version of this article.

    A typical experimental plan for a protein solution; control (C), preheating (PreH), sonication (US), and postheating (PostH). Color figure available in the online version of this article.

  • Image Result

    The effects on solution viscosity for a 6.4% protein (by weight) solution reconstituted from whey protein concentrate and sonicated with a 20-kHz horn at a calorimetric power of 31W in a batch mode. D

    The effects on solution viscosity for a 6.4% protein (by weight) solution reconstituted from whey protein concentrate and sonicated with a 20-kHz horn at a calorimetric power of 31W in a batch mode. Dark gray (blue) bars represent solutions without sonication; light gray (pink) bars indicate sonicated solutions. PreH = preheating; PostH = postheating; US = sonication. Color figure available in the online version of this article.

  • Image Result
    The viscosity of a whey protein retentate collected from the factory floor, diluted to 4% protein (by weight), and sonicated using a flow through a 20-kHz horn transducer at a calorimetric power of 27

    The viscosity of a whey protein retentate collected from the factory floor, diluted to 4% protein (by weight), and sonicated using a flow through a 20-kHz horn transducer at a calorimetric power of 270 W and a flow rate of 300 mL/min, after freeze drying and reconstitution to 15% solids. PreH = preheating; US = sonication. Color figure available in the online version of this article.

  • Image Result
    The agglomerate particle size distribution for the same whey protein retentate (Figure 3) before freeze drying. PreH = preheating; PostH = postheating; US = sonication. Color figure available in the o

    The agglomerate particle size distribution for the same whey protein retentate (Figure 3) before freeze drying. PreH = preheating; PostH = postheating; US = sonication. Color figure available in the online version of this article.

PII: S0022-0302(09)70866-5

doi: 10.3168/jds.2009-2561

Journal of Dairy Science
Volume 92, Issue 11 , Pages 5353-5356 , November 2009

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