Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension
Suspensions of 10, 15 and 20% (w/v) whey protein concentrate (WPC) were treated with 20 kHz ultrasound for 5, 15 and 25 min at an amplitude of 20, 40 or 60%. The treated suspensions were whipped into foam and the aeration and rheological properties were investigated. With increasing ultrasound ampli...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36738/1/Characterisation%20of%20improved%20foam%20aeration%20and%20rheological%20properties%20of%20ultrasonically%20treated%20whey%20protein%20suspension.pdf |
| _version_ | 1796972978024480768 |
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| author | Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar |
| author_facet | Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar |
| author_sort | Tan, Mei Ching |
| collection | UPM |
| description | Suspensions of 10, 15 and 20% (w/v) whey protein concentrate (WPC) were treated with 20 kHz ultrasound for 5, 15 and 25 min at an amplitude of 20, 40 or 60%. The treated suspensions were whipped into foam and the aeration and rheological properties were investigated. With increasing ultrasound amplitude and treatment time, whey protein foam at 15% concentration produced the highest foaming capacity, while foam stability, storage modulus, loss modulus, consistency index and viscosity of foam increased with protein concentration. Foam viscosity correlated with foam stability with R2 = 0.7425 and significant at P < 0.001. |
| first_indexed | 2024-03-06T08:36:13Z |
| format | Article |
| id | upm.eprints-36738 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:36:13Z |
| publishDate | 2015 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-367382016-04-19T07:49:53Z http://psasir.upm.edu.my/id/eprint/36738/ Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar Suspensions of 10, 15 and 20% (w/v) whey protein concentrate (WPC) were treated with 20 kHz ultrasound for 5, 15 and 25 min at an amplitude of 20, 40 or 60%. The treated suspensions were whipped into foam and the aeration and rheological properties were investigated. With increasing ultrasound amplitude and treatment time, whey protein foam at 15% concentration produced the highest foaming capacity, while foam stability, storage modulus, loss modulus, consistency index and viscosity of foam increased with protein concentration. Foam viscosity correlated with foam stability with R2 = 0.7425 and significant at P < 0.001. Elsevier 2015-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36738/1/Characterisation%20of%20improved%20foam%20aeration%20and%20rheological%20properties%20of%20ultrasonically%20treated%20whey%20protein%20suspension.pdf Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Taip, Farah Saleena and Abdullah, Jaafar (2015) Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension. International Dairy Journal, 43. pp. 7-14. ISSN 0958-6946; ESSN: 1879-0143 10.1016/j.idairyj.2014.09.013 |
| spellingShingle | Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| title | Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| title_full | Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| title_fullStr | Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| title_full_unstemmed | Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| title_short | Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| title_sort | characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension |
| url | http://psasir.upm.edu.my/id/eprint/36738/1/Characterisation%20of%20improved%20foam%20aeration%20and%20rheological%20properties%20of%20ultrasonically%20treated%20whey%20protein%20suspension.pdf |
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