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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Autores principales: Gordon, L., Pilosof, A.M.R.
Formato: JOUR
Materias:
Fat mimetic
Microparticles
Protein aggregates
Ultrasounds
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_15571858_v5_n3_p203_Gordon
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_15571858_v5_n3_p203_Gordon
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spelling todo:paper_15571858_v5_n3_p203_Gordon2023-10-03T16:25:41Z Application of high-intensity ultrasounds to control the size of whey proteins particles Gordon, L. Pilosof, A.M.R. Fat mimetic Microparticles Protein aggregates Ultrasounds 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. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_15571858_v5_n3_p203_Gordon
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Fat mimetic
Microparticles
Protein aggregates
Ultrasounds
spellingShingle Fat mimetic
Microparticles
Protein aggregates
Ultrasounds
Gordon, L.
Pilosof, A.M.R.
Application of high-intensity ultrasounds to control the size of whey proteins particles
topic_facet Fat mimetic
Microparticles
Protein aggregates
Ultrasounds
description 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.
format JOUR
author Gordon, L.
Pilosof, A.M.R.
author_facet Gordon, L.
Pilosof, A.M.R.
author_sort Gordon, L.
title Application of high-intensity ultrasounds to control the size of whey proteins particles
title_short Application of high-intensity ultrasounds to control the size of whey proteins particles
title_full Application of high-intensity ultrasounds to control the size of whey proteins particles
title_fullStr Application of high-intensity ultrasounds to control the size of whey proteins particles
title_full_unstemmed Application of high-intensity ultrasounds to control the size of whey proteins particles
title_sort application of high-intensity ultrasounds to control the size of whey proteins particles
url http://hdl.handle.net/20.500.12110/paper_15571858_v5_n3_p203_Gordon
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