Effect of high power ultrasonic treatment on whey protein foaming quality |
| |
Authors: | Mei C. Tan Nyuk L. Chin Yus A. Yusof Jaafar Abdullah |
| |
Affiliation: | 1. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;2. Plant Assessment Technology Group, Malaysian Nuclear Agency (Nuclear Malaysia), Kajang, Selangor, Malaysia |
| |
Abstract: | High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg?1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound‐treated whey protein suspension at 200 g kg?1 showed improvement in terms of increased foaming capacity by 18%, foam stability by 35%, consistency index by 18%, storage modulus by 17%, loss modulus by 26% and viscosity by 21% compared with untreated whey protein. For maximally ultrasound‐treated samples of 60% amplitude treated for 25 min, the improved whey protein foams also had a 46% increase in the number of more evenly distributed fine bubbles which had a size smaller than 0.0025 mm3 as imaged using X‐ray microtomography. |
| |
Keywords: | Aeration foam ultrasound whey protein X‐ray microtomography |
|
|