Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate

2017 ◽  
Vol 98 (4) ◽  
pp. 1522-1529 ◽  
Author(s):  
Zhanmei Jiang ◽  
Kun Yao ◽  
Xiangying Yuan ◽  
Zhishen Mu ◽  
Zengli Gao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Functional Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Ultrasound Treatment ◽  
Calcium Lactate ◽  
Physico Chemical

Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Kun Yao ◽  
Yu Xia ◽  
Hao Gao ◽  
Wei Chen ◽  
Juncai Hou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Emulsion Stability ◽  
Whey Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Ultrasound Treatment ◽  
Ultrasonic Power ◽  
Ultrasonic Time ◽  
Physicochemical And Functional Properties

AbstractThe effects of ultrasonic powers (0, 200, 400, 600 or 800 W) and ultrasonic times (20 or 40 min) on the physicochemical and functional properties of whey protein isolate (WPI) dispersions were investigated. Particle size of WPI dispersions was minimized after sonication. Compared with untreated WPI, free sulfhydryl groups of ultrasound-treated WPI significantly decreased, while surface hydrophobicity of WPI was remarkably enhanced. After WPI dispersion was treated by ultrasound, its gel strength enhanced. Ultrasound treatment remarkably decreased turbidity of WPI suspension and its turbidity significantly decreased by 78.8 % at the ultrasonic power of 600 W for 40 min. Emulsification activity of sonicated WPI dispersions and its emulsion stability greatly increased. Therefore, ultrasound treatment could improve functional properties and change physicochemical properties.

scholarly journals The Effect of Atmospheric Plasma on the Solubility and Dispersibility of Powdered Whey Protein Isolate

2018 ◽  
Author(s):  
Heidi Lightfoot
Keyword(s):  
Plasma Treatment ◽  
Whey Protein ◽  
Functional Properties ◽  
Protein Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Atmospheric Plasma ◽  
Pristine Sample ◽  
Food And Nutrition ◽  
The Impact

Functional properties of protein macromolecules such as protein solubility are of particular interest to the food and nutrition industries as they have significant implications on other useful properties and characteristics for the development of nutritional and food supplements. Consequently, proteins with specific and consistent functional characteristics are in high demand as essential ingredients in formulated food or in pharmaceutical and industrial mixtures. Proteins need to be highly soluble so that their functional properties can be effectively exploited, therefore methods to improve the solubility of protein powders are currently being developed. It has been hypothesized that atmospheric plasma treatment has an effect on protein solubility and dispersibility. This theory has not been yet explored with whey protein isolate elsewhere; this study is the first to explore the impact of plasma based treatment. The effect of atmospheric plasma treatment on the solubility and dispersibility of dry protein powder has been studied. Each variable was examined using both a pristine sample of whey protein isolate and a sample of whey protein isolate from the same product batch that had been exposed to atmospheric plasma (following ISO 8156 and ISO/TS 17758 protocols). We demonstrate that plasma can successfully increase the solubility and dispersibility of whey protein powder.

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