Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates

文献类型： 外文期刊

第一作者： Zhang, Ruihua

作者： Zhang, Ruihua;Pang, Xiaoyang;Lu, Jing;Liu, Lu;Zhang, Shuwen;Lv, Jiaping;Zhang, Ruihua

作者机构：

关键词： Micellar casein concentrate; High intensity ultrasound; Functional property; Structural characteristic

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN： 1350-4177

年卷期： 2018 年 47 卷

页码：

收录情况： SCI

摘要： This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate (MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying. The results showed that conductivity, solubility, emulsifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characteristics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in beta-sheets and random coils and a reduction in alpha-helix and beta-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.

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