Hostname: page-component-8448b6f56d-jr42d Total loading time: 0 Render date: 2024-04-24T13:53:35.353Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of ultrasound on chemically induced gelation of micellar casein systems

Published online by Cambridge University Press:  18 January 2013

Jayani Chandrapala ,
Bogdan Zisu ,
Sandra Kentish  and
Muthupandian Ashokkumar
Jayani Chandrapala*
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Bogdan Zisu
Affiliation:
Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia
Sandra Kentish
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Muthupandian Ashokkumar
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
*
*For correspondence; e-mail: jayanic@unimelb.edu.au
Get access Rights & Permissions [Opens in a new window]

Abstract

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

Keywords

Casein micellesultrasoundgelationtetrasodium pyrophosphate
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 2 , May 2013 , pp. 138 - 143
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ashokkumar, M, Lee, J, Kentish, S & Grieser, F 2004 Bubbles in an acoustic field: an overview. Ultrasonics Sonochemistry 14 470–475Google Scholar
Ashokkumar, M, Lee, J, Zisu, B, Bhaskarcharya, R, Palmer, M & Kentish, S 2009 Sonication increases the heat stability of whey proteins. Journal of Dairy Science 92 5353–5356Google Scholar
Chandrapala, J, Zisu, B, Palmer, M, Kentish, SE & Ashokkumar, M 2011 Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrasonics Sonochemistry 18 951–957Google Scholar
Chandrapala, J, Martin, GJO, Zisu, B, Kentish, SE & Ashokkumar, M 2012a The effect of ultrasound on casein micelle integrity. Journal of Dairy Science 95 6882–6890CrossRefGoogle ScholarPubMed
Chandrapala, J, Oliver, C, Kentish, S & Ashokkumar, M 2012b Ultrasonics in food processing: food quality assurance and food safety. Trends in Food Science and Technology 26 88–98Google Scholar
Dickinson, E & Eliot, C 2003 Abstract: aggregates casein gels; interactions, rheology and microstructure. 3rd International Symposium on Food Rheology and Structure 10–13 February 2003, pp. 37–44, ETH Zurich, SwitzerlandGoogle Scholar
Jambrak, AR, Mason, TJ, Lelas, V & Kresic, G 2010 Ultrasonic effect on physicochemical and functional properties of α-lactalbumin. LWT-Food Science Technology 43 254–262Google Scholar
Kresic, G, Jambrak, V, Herceg, AR & Broncic, SR 2008 Influence of novel food processing technologies on the rheological and thermo-physical properties of whey proteins. Journal of Food Engineering 87 64–73CrossRefGoogle Scholar
Lucey, JA 2001 Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281–294Google Scholar
Lucey, JA 2002 Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281–294Google Scholar
Madadlou, A, Emam-Djomeh, Z, Mousavi, ME, Mohamadifar, M & Ehsani, M 2010 Acid induced gelation behaviour of sonicated casein solutions. Ultrasonics Sonochemistry 17 153–158Google Scholar
Mawson, R, Gamage, M, Terefe, NS & Knoerzer, K 2011 Ultrasound in enzyme activation and inactivation. In Ultrasound Technologies for Food and Bioprocessing. pp. 369–404. (Eds Feng, H, Barbosa-Canovas, GV & Weiss, J) Springer, New YorkGoogle Scholar
Mckinnon, IR & Chandrapala, J 2006 Calcium binding in milk and cheese – interactions between aggregates. Australian Journal of Dairy Technology 61 154–156Google Scholar
Mizuno, R & Lucey, JA 2007 Properties of milk protein gels formed by phosphates. Journal of Dairy Science 90 4524–4531CrossRefGoogle ScholarPubMed
Nguyen, NHA & Anema, SG 2010 Effect of ultrasonication on the properties of skim milk used in the formation of acid gels. Innovative Food Science and Emerging Technologies 11 616–622CrossRefGoogle Scholar
Riener, J, Noci, F, Cronin, DA, Morgan, DJ & Lyng, G 2009 The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation. Food Chemistry 114 905–911Google Scholar
Riener, J, Noci, F, Cronin, DA, Morgan, DJ & Lyng, G 2010 A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks. Food Chemistry 119 1108–1110CrossRefGoogle Scholar
Schorsch, C, Wilkins, DK, Jones, MG & Norton, IT 2001 Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles. Journal of Dairy Research 68 471–481Google Scholar
Vercet, A, Oria, R, Marquina, P, Crelier, S & Lopez-Buesa, P 2002 Rheological properties of yoghurt made with milk submitted to manothermosonication. Journal of Agricultural & Food Chemistry 50 6165–6171CrossRefGoogle ScholarPubMed
Zisu, B, Bhaskaracharya, R, Kentish, S & Ashokkumar, M 2010 Ultrasonics processing of dairy systems in large scale reactors. Ultrasonics Sonochemistry 17 1075–1087Google Scholar
Zisu, B, Lee, J, Chandrapala, J, Bhaskaracharya, R, Palmer, M, Kentish, SE & Ashokkumar, M 2011 Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders. Journal of Dairy Research 78 226–232Google Scholar