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.

References 

  1. Ashokkumar M, Mason TJ. Sonochemistry. In: Kirk-Othmer Encyclopedia of Chemical Technology. New York, NY: John Wiley & Sons; 2007;p. 1–34
  2. Ashokkumar M, Sunartio D, Kentish S, Mawson R, Simons L, Vilkhu K, et al. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innov. Food Sci. Emerg. Technol. 2008;9:155–160
  3. Deysher EF, Webb BH, Holm GE. The relations of temperature and time of forewarming of milk to the heat stability of its evaporated product. J. Dairy Sci. 1929;7:80–89
  4. Dissanayake M, Vasiljevic T. Functional properties of whey proteins affected by heat treatment and hydrodynamics high-pressure shearing. J. Dairy Sci. 2009;92:1387–1397
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  6. Gülseren İ, Güzey D, Bruce B, Weiss J. Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrason. Sonochem. 2007;14:173–183
  7. Iordache M, Jelen P. High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innov. Food Sci. Emerg. Technol. 2003;4:367–376
  8. Kresic G, Lelas V, Jambrak AR, Herceg Z, Brncic SR. Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J. Food Eng. 2008;87:64–73
  9. Morr CV, Richter RL. Chemistry of Processing. In:  Wong NP,  Jenness R,  Keeney M,  Marth EH editor. Fundamentals of Dairy Chemistry. 3rd ed. Gaithersburg, MD: Aspen Publishers; 1999;p. 739–766
  10. Onwulata CI, Konstance RP, Tomasula PM. Viscous properties of microparticulated dairy proteins and sucrose. J. Dairy Sci. 2002;85:1677–1683
  11. Price GJ, Smith PF. Ultrasonic degradation of polymer solutions. Polymer (Guildf.). 1993;34:4111–4117
  12. Sanchez C, Pouliot M, Gauthier SF, Paquin P. Thermal aggregation of whey protein isolate containing microparticulated or hydrolyzed whey proteins. J. Agric. Food Chem. 1997;45:2384–2392
  13. Singh H. Heat stability of milk. Int. J. Dairy Technol. 2004;57:111–119
  14. Stathopulos PB, Guenter AS, Young-Mi H, Rumfeldt JAO, Lepock JR, Meiering EM. Sonication of proteins causes formation of aggregates that resemble amyloid. Protein Sci. 2004;13:3017–3027
  15. Taylor SM, Fryer PJ. The effect of temperature/shear history on the thermal gelation of whey protein concentrates. Food Hydrocoll. 1994;8:45–61
  16. Van De Hulst HC. Light scattering by small particles. New York, NY: John Wiley & Sons Inc.; 1957;
  17. Wang Q, Tolkach A, Kulozik U. Quantitative assessment of thermal denaturation of bovine α-lactalbumin via low-intensity ultrasound, HPLC and DSC. J. Agric. Food Chem. 2006;54:6501–6506

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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