Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

文献类型： 外文期刊

第一作者： Sun Yanjun

作者： Sun Yanjun;Chen Jianhang;Zhang Shuwen;Li Hongjuan;Lu Jing;Liu Lu;Uluko, H.;Su Yanling;Cui Wenming;Lv Jiaping;Sun Yanjun;Ge Wupeng

作者机构：

关键词： Milk protein concentrate 80;PUS pre-treatment;Physical property;Functionality

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）

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年卷期：

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收录情况： SCI

摘要： This work investigated the impact of power ultrasound (PUS) pretreatment on the physical and functional properties of reconstituted milk protein concentrate (MPC) 80. Ultrafiltered/diafiltered (UF/DF) milk protein retentates were treated with PUS (12.50 ± 0.31 W and 50% amplitude) for 0.5,1,2, and 5 min prior to spray drying. Results revealed that the particle size (D50) reduced from 28.45 μm to 0.13 urn after 0.5 min of soni-cation. Solubility increased significantly from 35.78% to 88.30% after 5 min of PUS pre-treatment. Moreover, the emulsifying activity index (EAI) of MPC samples increased significantly as the time of ultrasonic treatment was prolonged. Additionally, the emulsion stability index (ESI) initially increased after ultrasound treatment for 1 min. Surface hydrophobicity was greatly increased with more hydrophobic groups exposed to the environment. PUS pre-treatment also promoted an increase in the storage modulus (G') of the MPC solutions. Viscosity significantly decreased after PUS pre-treatment. This result was confirmed by the microstructure of the powder, with small particles formed and trapped in dents of large particles. However, sodium-dodecyl sulfate-polyacrylamide gel electrophoresis showed no significant change in protein molecular weight.

分类号： TS2

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