Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

Abstract

In this paper, we reported a new method to prepare whey protein microparticles via high-intensity ultrasound disruption. Particles morphology was characterized by confocal microscopy, and their size and distribution were analyzed by light scattering technique. Starting whey protein isolate (WPI) exhibited changes in size and distribution according to its concentration. For WPI, 7.5% (w/w) mean size was 0.7 µm, and upon sonication at ambient temperature, the size was reduced up to 0.2 µm showing the particles a rounded morphology. Sonication at room temperature of gelled WPI led to particles with sizes between 0.1 and 10 µm which had a tendency to flocculate. When WPI was submitted to sonication under heating at protein denaturation temperature, different effects were observed according to protein concentration. The particle size was reduced for the lowest WPI concentration (7.5 wt.%), did not change at 9 wt.%, but strongly increased at 12 wt.%, in comparison with the untreated sample. WPI particles of desired size in the micron range may be obtained either by sonication of gelled WPI or by sonication under heating at denaturation temperature by controlling processing variables.

Influence of moderate electric fields on gelation of whey protein isolate

“…the size of a particle that corresponds to the mean of the intensity distribution. Zavg is beneficial when citing a single average value for the purpose of comparison (Gordon & Pilosof, 2010). Fig.…”

Production of Whey Protein-Based Aggregates Under Ohmic Heating

“…Z-average size is the primary and most stable parameter produced by the dynamic light scattering cumulant analysis. Its evaluation is beneficial when comparing different treatments performed on the same sample matrix seeking for differences in aggregation quality patterns rather than for descriptive purposes (Gordon and Pilosof 2010). Assuming an exponential aggregation growth, data points were fitted using an exponential growth function (Eq.…”

Power Ultrasound Assisted Design of Egg Albumin Nanoparticles

“…These results show that the aggregation produced by the thermal treatment would prevail over the disruption caused by HIUS application, although sonication would not allow particles to grow continuously as during the thermal treatment. Similarly, Gordon & Pilosof [6] found that heating WPI solutions (12 % w/w, neutral pH) at 85-93°C with simultaneous sonication for 10 min strongly Contrarily, when EW was thermosonicated at pH 3 a strong decrease of the particle size was observed (Fig. 3b).…”

“…The size distribution was monomodal, ranging from 79 to 615 nm with a maximum at 220 nm, for the longest processing time of 20 min. Likewise, Gordon et al [6] found that the particle size of WPI solutions at 7.5 % w/w decreased under the effects of ultrasounds at room temperature and this reduction was greater during the first 2 min of sonication, and then leveled off after 5 min of processing. In this regard, Iida, Tuziuti, Yasui, Towata and Kozuka [10] found that depolymerization of starches of different sources using ultrasound was intense during the initial period of 10-30 min and thereafter it proceeded slowly.…”

“…Radicals formed by the cleavage of biopolymers also have the potential to recombine into novel polymer structures [4]. The efficiency of HIUS for reducing the particle size of biopolymer solutions has already been proved by many authors [5][6][7][8][9][10][11][12][13][14][15][16][17]. Nowadays, the development of biopolymer nanoparticles has a particular importance for the design of food-grade delivery systems to encapsulate, protect and deliver bioactive components.…”