High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties
Luís Gustavo Lima Nascimento, Lucas Sales Queiroz, Heidi Olander Petersen, Rodolphe Marie, Naaman Francisco Nogueira Silva, Mohammad Amin Mohammadifar +4 more
Food Chemistry
Abstract
This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
high-intensity ultrasounds (HIUS) increase solubility, surface hydrophobicity
“In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in...”
high-intensity ultrasounds (HIUS) decrease viscosity
“In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in...”
high-intensity ultrasounds (HIUS) increase gel elasticity up to 10 times
“Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times.”