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Peynir Altı Suyu Proteini Konsantresinin Partikül Boyutu ve Emülsifiye Edici Özellikleri Üzerine Ultrason Sürelerinin ve Genliklerinin Etkileri

Year 2022, , 323 - 329, 30.08.2022
https://doi.org/10.53433/yyufbed.1077700

Abstract

Mevcut çalışma, peynir altı suyu proteini konsantresinin (PASPK) partikül boyutları ve emülsifiye edici özellikleri üzerindeki ultrason sürelerinin ve genliklerinin etkisini araştırmak için yapılmıştır. Ultrason (US) uygulaması, 20 kHz frekans ile farklı zamanlarda (10, 20 ve 30 dakika %50 genlikte) ve amplitüdlerde (5 dakika için %60, %80 ve %100) VC-7500 ultrasonik güç ekipmanı kullanılarak yapıldı. Sonuçlar, US işleminin hem partikül boyutları hem de emülsifiye edici özellikler üzerinde önemli (p<0.05) bir etkiye sahip olduğunu gösterdi. En küçük parçacık boyutu, %100 genlikte (US310) (498.6 nm) 30 dakika (dak.) US'ye maruz bırakılan PASPK numunelerinde belirlendi. %100 genlikte işlenen PASPK numuneleri, %60 ve %80 genliklerde diğer PASPK numunelerine kıyasla daha küçük parçacık boyutu gösterdi. US ile 10 dak. muamele edilen PASPK numunelerinin partikül boyutu en büyük (790.3 nm) düzeyde iken, 30 dak. süre ile muamele edilen PASPK numunelerinde en küçük partikül boyutu (697.1 nm) tespit edilmiştir. Öte yandan, işlemler arasında US310 PASPK numuneleri en yüksek emülsiyon aktivitesi indeksine (EAİ) (198 m2/g) ve emülsiyon stabilitesi indeksine ( ESİ) (34.0 dak.) sahipken, işlem görmemiş PASK numunelerinde en düşük EAİ (56 m2/g) ve ESİ (13.0 dak.) saptandı. Genel olarak, %100 genlikte 30 dakikalık US uygulaması, diğer sonikasyon süreleri ve amplitüdleriyle karşılaştırıldığında en düşük parçacık boyutu (498.6 nm) ve en yüksek emülsiyon özellikleri (EAİ:198 m2/g ve ESİ: 34.0) gösterdi.

References

  • Abd El-Salam, M. H., El-Shibiny, S., & Salem, A. (2009). Factors affecting the functional properties of whey protein products: A review. Food Reviews International, 25(3), 251-270. doi:10.1080/87559120902956224
  • Arzeni, C., Martinez, K., Zema, P., Arias, A., Perez, O. E., & Pilosof, A. M. R. (2012). Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering, 108, 463-472. doi:10.1016/j.jfoodeng.2011.08.018
  • Gordon, L., & Pilosof, A. M. (2010). Application of high-intensity ultrasounds to control the size of whey proteins particles. Food Biophysics, 5(3), 203-210. doi: 10.1007/s11483-010-9161-4
  • Jambrak, A. R., Mason, T. M., Lelas, V., Herceg, Z., & Herceg, I. L. (2008). Effect of ultrasound treatment on solubility & foaming properties of whey protein suspensions. Journal of Food Engineering, 86, 281–287. doi:10.1016/j.jfoodeng.2007.10.004
  • Jambrak, A. R., Mason, T. J., Lelas, V., Paniwnyk, L., & Herceg, Z. (2014). Effect of ultrasound treatment on particle size & molecular weight of whey proteins. Journal of Food Engineering, 121, 15-23. doi:10.1016/j.jfoodeng.2013.08.012
  • Jiang, S., Yıldız, G., Ding, J., Andrade, J., Rababah, T. M., Almajwalc, A., Abulmeatyc, M. M., & Feng, H. (2019). Pea protein nanoemulsion and nanocomplex as carriers for protection of cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12(6), 1031-1040. doi:10.1007/s11947-019-02276-0
  • Karki, B., Lamsal, B. P., Jung, S., van Leeuwen, J. H., Pometto III, A. L., Grewell, D., & Khanal, S. K. (2010). Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. Journal of Food Engineering, 96(2), 270-278. doi:10.1016/j.jfoodeng.2009.07.023
  • Krešić, G., Lelas, V., Jambrak, A. R., Herceg, Z., & Brnčić, S. R. (2008). Influence of novel food processing technologies on the rheological & thermophysical properties of whey proteins. Journal of Food Engineering, 87(1), 64–73. doi:10.1016%2Fj.jfoodeng.2007.10.024
  • Kumar, R., Chauhan, S. K., Shinde, G., Subramanian, V., & Nadanasabapathi, S. (2018). Whey Proteins: A potential ingredient for food industry- A review. Asian Journal of Dairy and Food Research, 37, 283-290. doi:10.18805/ajdfr.DR-1389
  • Lam, R. (2014). Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification. (PhD), Saskatchewan University, Department of Food and Bioproduct Sciences Saskatoon, SK.
  • Lee, H., Yildiz, G., Dos Santos, L. C., Jiang, S., Andrade, J. E., Engeseth, N. J., & Feng, H. (2016). Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55, 200-209. doi:10.1016/j.foodhyd.2015.11.022
  • Liu, Q., Li, J., Kong, B. H., Li, P. J., & Xia, X. F. (2014). Physicochemical & antioxidant properties of Maillard reaction products formed by heating whey protein isolate & reducing sugars. International Journal of Dairy Technology, 67, 220-228. doi:10.1111/1471-0307.12110
  • Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3, 253–260. doi:10.1016/S1350-4177(96)00034-X
  • Vargas, S. A., Delgado-Macuil, R. J., Ruiz-Espinosa, H., Rojas-López, M., & Amador-Espejo, G. G. (2021). High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. Ultrasonics Sonochemistry, 70, 105340. doi:10.1016/j.ultsonch.2020.105340
  • Yanjun, S., Jianhang, C., Shuwen, Z., Hongjuan, L., Jing, L., Lu, L., Uluko, H., Yanling, S., Wenming, C., Wupeng, G., & Jiaping, L. (2014). Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. Journal of Food Engineering, 124, 11-18. doi:10.1016/j.jfoodeng.2013.09.013
  • Yildiz, G., Andrade, J., Engeseth, N. E., & Feng, H. (2017). Functionalizing soy protein nano-aggregates with pH-shifting & mano-thermo-sonication. Journal of Colloid and Interface Science, 505, 836-846. doi:10.1016/j.jcis.2017.06.088
  • Yıldız, G. (2018). Physicochemical properties of soy protein concentrate treated with ultrasound at various amplitudes. Journal of the Institute of Science and Technology, 8(4), 133-139. doi:10.21597/jist.436852
  • Yıldız, G. (2019). Application of ultrasound & high pressure homogenization against high temperature-short time in peach juice. Journal of Food Process Engineering, 42(3), e12997. doi:10.1111/jfpe.12997
  • Yildiz, G., & Feng, H. (2019). Sonication of cherry juice: comparison of different sonication times on color, antioxidant activity, total phenolic and ascorbic acid content. Latin American Applied Research-An International Journal, 49(4), 255-260.
  • Yıldız, G., & Aadil, R. M. (2020). Comparison of high temperature-short time & sonication on selected parameters of strawberry juice during room temperature storage. Journal of Food Science and Technology, 57(4), 1462-1468. doi:10.1007/s13197-019-04181-y

The Effects of Ultrasound Times and Amplitudes on the Particle Size and Emulsifying Properties of Whey Protein Concentrate

Year 2022, , 323 - 329, 30.08.2022
https://doi.org/10.53433/yyufbed.1077700

Abstract

The current study was conducted to investigate the effects of ultrasound times and amplitudes on the particle sizes and emulsifying properties of samples of whey protein concentrate (WPC). The ultrasound (US) application was performed using VC-7500 ultrasonic power equipment at a 20 kHz frequency, at various times (10, 20, and 30 min at a 50% amplitude) and amplitudes (60%, 80%, and 100% for 5 min). The results showed that the US procedure had a significant effect (p<0.05) on both particle sizes and emulsifying properties (p<0.05). The smallest particle size was obtained for the WPC samples exposed to 30 min of US at a 100% amplitude (US310) (498.6 nm). The WPC samples treated at a 100% amplitude showed a smaller particle size compared to the other WPC samples at 60% and 80% amplitudes. While the WPC samples treated for 10 min had the biggest particle size (790.3 nm), those treated for 30 min had the smallest particle size (697.1 nm). On the other hand, among the treatments, US310 whey protein concentrate samples had the highest EAI (emulsifying activity index) (198 m2/g) and ESI (emulsion stability index) (34.0 min), whereas the untreated WPC samples had the lowest EAI (56 m2/g) and ESI (13.0 min). In general, 30-min US treatment at a 100% amplitude showed the lowest particle size (498.6 nm) and the highest emulsifying properties (EAI: 198 m2/g and ESI: 34.0) compared to the other sonication times and amplitudes.

References

  • Abd El-Salam, M. H., El-Shibiny, S., & Salem, A. (2009). Factors affecting the functional properties of whey protein products: A review. Food Reviews International, 25(3), 251-270. doi:10.1080/87559120902956224
  • Arzeni, C., Martinez, K., Zema, P., Arias, A., Perez, O. E., & Pilosof, A. M. R. (2012). Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering, 108, 463-472. doi:10.1016/j.jfoodeng.2011.08.018
  • Gordon, L., & Pilosof, A. M. (2010). Application of high-intensity ultrasounds to control the size of whey proteins particles. Food Biophysics, 5(3), 203-210. doi: 10.1007/s11483-010-9161-4
  • Jambrak, A. R., Mason, T. M., Lelas, V., Herceg, Z., & Herceg, I. L. (2008). Effect of ultrasound treatment on solubility & foaming properties of whey protein suspensions. Journal of Food Engineering, 86, 281–287. doi:10.1016/j.jfoodeng.2007.10.004
  • Jambrak, A. R., Mason, T. J., Lelas, V., Paniwnyk, L., & Herceg, Z. (2014). Effect of ultrasound treatment on particle size & molecular weight of whey proteins. Journal of Food Engineering, 121, 15-23. doi:10.1016/j.jfoodeng.2013.08.012
  • Jiang, S., Yıldız, G., Ding, J., Andrade, J., Rababah, T. M., Almajwalc, A., Abulmeatyc, M. M., & Feng, H. (2019). Pea protein nanoemulsion and nanocomplex as carriers for protection of cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12(6), 1031-1040. doi:10.1007/s11947-019-02276-0
  • Karki, B., Lamsal, B. P., Jung, S., van Leeuwen, J. H., Pometto III, A. L., Grewell, D., & Khanal, S. K. (2010). Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. Journal of Food Engineering, 96(2), 270-278. doi:10.1016/j.jfoodeng.2009.07.023
  • Krešić, G., Lelas, V., Jambrak, A. R., Herceg, Z., & Brnčić, S. R. (2008). Influence of novel food processing technologies on the rheological & thermophysical properties of whey proteins. Journal of Food Engineering, 87(1), 64–73. doi:10.1016%2Fj.jfoodeng.2007.10.024
  • Kumar, R., Chauhan, S. K., Shinde, G., Subramanian, V., & Nadanasabapathi, S. (2018). Whey Proteins: A potential ingredient for food industry- A review. Asian Journal of Dairy and Food Research, 37, 283-290. doi:10.18805/ajdfr.DR-1389
  • Lam, R. (2014). Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification. (PhD), Saskatchewan University, Department of Food and Bioproduct Sciences Saskatoon, SK.
  • Lee, H., Yildiz, G., Dos Santos, L. C., Jiang, S., Andrade, J. E., Engeseth, N. J., & Feng, H. (2016). Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55, 200-209. doi:10.1016/j.foodhyd.2015.11.022
  • Liu, Q., Li, J., Kong, B. H., Li, P. J., & Xia, X. F. (2014). Physicochemical & antioxidant properties of Maillard reaction products formed by heating whey protein isolate & reducing sugars. International Journal of Dairy Technology, 67, 220-228. doi:10.1111/1471-0307.12110
  • Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3, 253–260. doi:10.1016/S1350-4177(96)00034-X
  • Vargas, S. A., Delgado-Macuil, R. J., Ruiz-Espinosa, H., Rojas-López, M., & Amador-Espejo, G. G. (2021). High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. Ultrasonics Sonochemistry, 70, 105340. doi:10.1016/j.ultsonch.2020.105340
  • Yanjun, S., Jianhang, C., Shuwen, Z., Hongjuan, L., Jing, L., Lu, L., Uluko, H., Yanling, S., Wenming, C., Wupeng, G., & Jiaping, L. (2014). Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. Journal of Food Engineering, 124, 11-18. doi:10.1016/j.jfoodeng.2013.09.013
  • Yildiz, G., Andrade, J., Engeseth, N. E., & Feng, H. (2017). Functionalizing soy protein nano-aggregates with pH-shifting & mano-thermo-sonication. Journal of Colloid and Interface Science, 505, 836-846. doi:10.1016/j.jcis.2017.06.088
  • Yıldız, G. (2018). Physicochemical properties of soy protein concentrate treated with ultrasound at various amplitudes. Journal of the Institute of Science and Technology, 8(4), 133-139. doi:10.21597/jist.436852
  • Yıldız, G. (2019). Application of ultrasound & high pressure homogenization against high temperature-short time in peach juice. Journal of Food Process Engineering, 42(3), e12997. doi:10.1111/jfpe.12997
  • Yildiz, G., & Feng, H. (2019). Sonication of cherry juice: comparison of different sonication times on color, antioxidant activity, total phenolic and ascorbic acid content. Latin American Applied Research-An International Journal, 49(4), 255-260.
  • Yıldız, G., & Aadil, R. M. (2020). Comparison of high temperature-short time & sonication on selected parameters of strawberry juice during room temperature storage. Journal of Food Science and Technology, 57(4), 1462-1468. doi:10.1007/s13197-019-04181-y
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Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Menekşe Bulut 0000-0003-3902-6403

Publication Date August 30, 2022
Submission Date February 23, 2022
Published in Issue Year 2022

Cite

APA Bulut, M. (2022). The Effects of Ultrasound Times and Amplitudes on the Particle Size and Emulsifying Properties of Whey Protein Concentrate. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 27(2), 323-329. https://doi.org/10.53433/yyufbed.1077700