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Functionalised dairy streams: Tailoring protein functionality using sonication and heating.

Thomas S H Leong1, Vincent Walter1, Charitha J Gamlath2

  • 1The ARC Dairy Innovation Hub, The University of Melbourne, Parkville, VIC 3010, Australia; School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia.

Ultrasonics Sonochemistry
|August 7, 2018
PubMed
Summary
This summary is machine-generated.

Ultrasound and heat treatments can alter dairy protein interactions. Specific processing combinations of ultrasound and heat allow tailoring of fractionated milk proteins for desired functional properties.

Keywords:
CaseinDairy processingGelationHeat stabilityMicrofiltrationProteinsUltrasoundWhey

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Area of Science:

  • Food Science
  • Dairy Science
  • Protein Chemistry

Background:

  • Milk proteins, specifically casein and whey proteins, possess unique functional properties.
  • Understanding and modifying protein interactions is crucial for dairy product development.
  • Fractionation of milk proteins based on size can influence their behavior in dairy systems.

Purpose of the Study:

  • To investigate the effects of ultrasound and heating on milk protein interactions.
  • To explore how varying casein-whey protein ratios impact functional properties.
  • To determine if ultrasound can mitigate negative effects of heat treatment on protein functionality.

Main Methods:

  • Milk protein concentrates were fractionated by microfiltration based on protein size.
  • Concentrated casein streams were subjected to heating (80°C for up to 9 min).
  • Ultrasonication (20 kHz at 20.8 W for 1 min) was applied to heated protein aggregates.

Main Results:

  • Heating concentrated casein reduced gelation functionality and increased viscosity.
  • Ultrasonication effectively broke protein aggregates formed during heating, improving gelation and reducing viscosity.
  • Recombining heated whey with unheated casein retained gelation properties, while heated casein with unheated whey reduced them.

Conclusions:

  • Specific combinations of heat and ultrasound can modify functional interactions between casein and whey proteins.
  • Fractionated dairy streams can be tailored for specific functional outcomes through controlled processing.
  • Ultrasound offers a method to improve the functionality of heat-treated dairy proteins.