Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

Sandra Beyer Gregersen; Lars Wiking; Marianne Hammershøj

doi:10.1016/j.jfoodeng.2019.03.004

Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

Sandra Beyer Gregersen, Lars Wiking, Marianne Hammershøj

Department of Food Science - Food Chemistry

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

41 Citations (Scopus)

Abstract

Ultrasonic homogenization of full fat milk is known to provide changes in the acid-induced gelation behavior, in terms of acceleration of gel formation and increased gel strength. In this study, the dependency of this behavior on ultrasonic power level and treatment temperature was illustrated using an ultrasonic flow cell system, which minimizes temperature increase during treatment. Gel formation was studied by acidification with glucone-δ-lactone at 30 °C using small deformation rheology and effects of ultrasonication on whey protein denaturation, milk fat globule size distribution and proteins associated with the milk fat globule membrane were evaluated. Results illustrate how increased acid-gel strength upon ultrasonication, partly, was attributed to denaturation of whey proteins, but also indicate that changes in the milk fat globule membrane, in terms of increased association of caseins with the milk fat globule membrane, can be of importance by facilitating the formation of highly functional milk fat globule/protein complexes.

Original language	English
Journal	Journal of Food Engineering
Volume	254
Issue	August
Pages (from-to)	17-24
Number of pages	8
ISSN	0260-8774
DOIs	https://doi.org/10.1016/j.jfoodeng.2019.03.004
Publication status	Published - 2019

Keywords

Acid gel formation
Denaturation
Milk
Milk fat globule
Milk fat globule membrane
Ultrasound

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title = "Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes",

abstract = "Ultrasonic homogenization of full fat milk is known to provide changes in the acid-induced gelation behavior, in terms of acceleration of gel formation and increased gel strength. In this study, the dependency of this behavior on ultrasonic power level and treatment temperature was illustrated using an ultrasonic flow cell system, which minimizes temperature increase during treatment. Gel formation was studied by acidification with glucone-δ-lactone at 30 °C using small deformation rheology and effects of ultrasonication on whey protein denaturation, milk fat globule size distribution and proteins associated with the milk fat globule membrane were evaluated. Results illustrate how increased acid-gel strength upon ultrasonication, partly, was attributed to denaturation of whey proteins, but also indicate that changes in the milk fat globule membrane, in terms of increased association of caseins with the milk fat globule membrane, can be of importance by facilitating the formation of highly functional milk fat globule/protein complexes.",

keywords = "Acid gel formation, Denaturation, Milk, Milk fat globule, Milk fat globule membrane, Ultrasound",

author = "Gregersen, {Sandra Beyer} and Lars Wiking and Marianne Hammersh{\o}j",

year = "2019",

doi = "10.1016/j.jfoodeng.2019.03.004",

language = "English",

volume = "254",

pages = "17--24",

journal = "Journal of Food Engineering",

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Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. / Gregersen, Sandra Beyer ; Wiking, Lars ; Hammershøj, Marianne.
In: Journal of Food Engineering, Vol. 254, No. August, 2019, p. 17-24.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

AU - Gregersen, Sandra Beyer

AU - Wiking, Lars

AU - Hammershøj, Marianne

PY - 2019

Y1 - 2019

N2 - Ultrasonic homogenization of full fat milk is known to provide changes in the acid-induced gelation behavior, in terms of acceleration of gel formation and increased gel strength. In this study, the dependency of this behavior on ultrasonic power level and treatment temperature was illustrated using an ultrasonic flow cell system, which minimizes temperature increase during treatment. Gel formation was studied by acidification with glucone-δ-lactone at 30 °C using small deformation rheology and effects of ultrasonication on whey protein denaturation, milk fat globule size distribution and proteins associated with the milk fat globule membrane were evaluated. Results illustrate how increased acid-gel strength upon ultrasonication, partly, was attributed to denaturation of whey proteins, but also indicate that changes in the milk fat globule membrane, in terms of increased association of caseins with the milk fat globule membrane, can be of importance by facilitating the formation of highly functional milk fat globule/protein complexes.

AB - Ultrasonic homogenization of full fat milk is known to provide changes in the acid-induced gelation behavior, in terms of acceleration of gel formation and increased gel strength. In this study, the dependency of this behavior on ultrasonic power level and treatment temperature was illustrated using an ultrasonic flow cell system, which minimizes temperature increase during treatment. Gel formation was studied by acidification with glucone-δ-lactone at 30 °C using small deformation rheology and effects of ultrasonication on whey protein denaturation, milk fat globule size distribution and proteins associated with the milk fat globule membrane were evaluated. Results illustrate how increased acid-gel strength upon ultrasonication, partly, was attributed to denaturation of whey proteins, but also indicate that changes in the milk fat globule membrane, in terms of increased association of caseins with the milk fat globule membrane, can be of importance by facilitating the formation of highly functional milk fat globule/protein complexes.

KW - Acid gel formation

KW - Denaturation

KW - Milk

KW - Milk fat globule

KW - Milk fat globule membrane

KW - Ultrasound

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DO - 10.1016/j.jfoodeng.2019.03.004

M3 - Journal article

SN - 0260-8774

VL - 254

SP - 17

EP - 24

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - August

ER -

Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

Abstract

Keywords

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