Effects of Ultrasonic Treatment on Gel Properties of Whey Protein Concentrate

doi:10.15922/j.cnki.jdst.2016.02.003

Abstract

Abstract: In this study, the effect of whey protein concentrate (WPC) concentration, WPC dispersion pH, ultrasonic power and irradiation time on gel properties of WPC was explored. Results showed that gel properties of WPC gradually increased with increasing intensity of ultrasonic treatment in a certain range. The WPC dispersion at neutral pH had the best gel properties after ultrasonic treatment. Therefore this study concluded that the combination of ultrasonic treatment with pH adjustment of WHC dispersion could effectively improve the gel properties of WPC.

Key words: whey protein concentrate (WPC); ultrasonic treatment; gel properties

摘要： 采用超声技术对乳清浓缩蛋白进行改性处理,探索超声改性条件对乳清浓缩蛋白凝胶特性的影响和规律.研究乳清浓缩蛋白分散液质量分数、乳清浓缩蛋白分散液pH值、超声处理功率和处理时间对乳清浓缩蛋白凝胶特性的影响规律.结果表明:在一定范围内随着超声处理强度的增强,乳清浓缩蛋白的凝胶特性逐步增强,乳清浓缩蛋白分散液在中性条件下超声处理后形成的凝胶品质最高.超声处理配合蛋白分散液pH值调整能够较为有效地提高乳清浓缩蛋白凝胶特性.

关键词: 乳清浓缩蛋白；超声处理；凝胶特性

CLC Number:

TS252.1

XING Shaoping. Effects of Ultrasonic Treatment on Gel Properties of Whey Protein Concentrate[J]. Journal of Dairy Science and Technology, 2016, 39(2): 8-10.

邢绍平. 超声处理对乳清浓缩蛋白凝胶特性影响[J]. 乳业科学与技术, 2016, 39(2): 8-10.

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Effects of Ultrasonic Treatment on Gel Properties of Whey Protein Concentrate

超声处理对乳清浓缩蛋白凝胶特性影响

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