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Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foami...

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Detalles Bibliográficos
Autores principales: Zhao, Xinqi, Fan, Xiaoxue, Shao, Xiaoqing, Cheng, Ming, Wang, Cunfang, Jiang, Hua, Zhang, Xiaoning, Yuan, Cunzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9272034/
https://www.ncbi.nlm.nih.gov/pubmed/35809472
http://dx.doi.org/10.1016/j.ultsonch.2022.106089
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author Zhao, Xinqi
Fan, Xiaoxue
Shao, Xiaoqing
Cheng, Ming
Wang, Cunfang
Jiang, Hua
Zhang, Xiaoning
Yuan, Cunzhong
author_facet Zhao, Xinqi
Fan, Xiaoxue
Shao, Xiaoqing
Cheng, Ming
Wang, Cunfang
Jiang, Hua
Zhang, Xiaoning
Yuan, Cunzhong
author_sort Zhao, Xinqi
collection PubMed
description This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foaming capacity. The solubility of milk proteins had a significant increase with gradual enhancement of ultrasound-assisted alkaline pH-shifting (p < 0.05), especially for MCC up to 99.50 %. Also, treatment made a significant decline in the particle size of MPC and MCC, as well as the turbidity of the proteins (p < 0.05). The foaming capacity of MPC, MCC, and WPI was all improved, especially at pH 11, and at this pH, the milk protein also showed the highest surface hydrophobicity. The best foaming capacity at pH 11 was the result of the combined effect of particle size, potential, protein conformation, solubility, and surface hydrophobicity. In conclusion, ultrasound-assisted pH-shifting treatment was found to be effective in improving the physicochemical properties and solubility and foaming capacity of milk proteins, especially MCC, with promising application prospect in food industry.
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spelling pubmed-92720342022-07-12 Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment Zhao, Xinqi Fan, Xiaoxue Shao, Xiaoqing Cheng, Ming Wang, Cunfang Jiang, Hua Zhang, Xiaoning Yuan, Cunzhong Ultrason Sonochem Short Communication This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foaming capacity. The solubility of milk proteins had a significant increase with gradual enhancement of ultrasound-assisted alkaline pH-shifting (p < 0.05), especially for MCC up to 99.50 %. Also, treatment made a significant decline in the particle size of MPC and MCC, as well as the turbidity of the proteins (p < 0.05). The foaming capacity of MPC, MCC, and WPI was all improved, especially at pH 11, and at this pH, the milk protein also showed the highest surface hydrophobicity. The best foaming capacity at pH 11 was the result of the combined effect of particle size, potential, protein conformation, solubility, and surface hydrophobicity. In conclusion, ultrasound-assisted pH-shifting treatment was found to be effective in improving the physicochemical properties and solubility and foaming capacity of milk proteins, especially MCC, with promising application prospect in food industry. Elsevier 2022-06-30 /pmc/articles/PMC9272034/ /pubmed/35809472 http://dx.doi.org/10.1016/j.ultsonch.2022.106089 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Short Communication
Zhao, Xinqi
Fan, Xiaoxue
Shao, Xiaoqing
Cheng, Ming
Wang, Cunfang
Jiang, Hua
Zhang, Xiaoning
Yuan, Cunzhong
Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
title Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
title_full Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
title_fullStr Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
title_full_unstemmed Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
title_short Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
title_sort modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline ph-shifting treatment
topic Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9272034/
https://www.ncbi.nlm.nih.gov/pubmed/35809472
http://dx.doi.org/10.1016/j.ultsonch.2022.106089
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