Application of high-intensity ultrasounds to control the size of whey proteins particles
In this paper, we reported a new method to prepare whey protein microparticles via high-intensity ultrasound disruption. Particles morphology was characterized by confocal microscopy, and their size and distribution were analyzed by light scattering technique. Starting whey protein isolate (WPI) exh...
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2010
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| LEADER | 09299caa a22007457a 4500 | ||
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| 001 | PAPER-7898 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203740.0 | ||
| 008 | 190411s2010 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-77954537089 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Gordon, L. | |
| 245 | 1 | 0 | |a Application of high-intensity ultrasounds to control the size of whey proteins particles |
| 260 | |c 2010 | ||
| 270 | 1 | 0 | |m Pilosof, A. M. R.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: apilosof@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a In this paper, we reported a new method to prepare whey protein microparticles via high-intensity ultrasound disruption. Particles morphology was characterized by confocal microscopy, and their size and distribution were analyzed by light scattering technique. Starting whey protein isolate (WPI) exhibited changes in size and distribution according to its concentration. For WPI, 7.5% (w/w) mean size was 0.7 μm, and upon sonication at ambient temperature, the size was reduced up to 0.2 μm showing the particles a rounded morphology. Sonication at room temperature of gelled WPI led to particles with sizes between 0.1 and 10 μm which had a tendency to flocculate. When WPI was submitted to sonication under heating at protein denaturation temperature, different effects were observed according to protein concentration. The particle size was reduced for the lowest WPI concentration (7.5 wt.%), did not change at 9 wt.%, but strongly increased at 12 wt.%, in comparison with the untreated sample. WPI particles of desired size in the micron range may be obtained either by sonication of gelled WPI or by sonication under heating at denaturation temperature by controlling processing variables. © 2010 Springer Science+Business Media, LLC. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: This research was supported by Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica, and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 593 | |a Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a FAT MIMETIC |
| 690 | 1 | 0 | |a MICROPARTICLES |
| 690 | 1 | 0 | |a PROTEIN AGGREGATES |
| 690 | 1 | 0 | |a ULTRASOUNDS |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d 2010 |g v. 5 |h pp. 203-210 |k n. 3 |p Food Biophys. |x 15571858 |t Food Biophysics | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-77954537089&doi=10.1007%2fs11483-010-9161-4&partnerID=40&md5=f6c7626bee07100f87dae6744c7aebe1 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s11483-010-9161-4 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_15571858_v5_n3_p203_Gordon |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15571858_v5_n3_p203_Gordon |y Registro en la Biblioteca Digital |
| 961 | |a paper_15571858_v5_n3_p203_Gordon |b paper |c PE | ||
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