Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds

Madadlou, Ashkan; Mousavi, Mohammad; Emam‐Djomeh, Zahra; Ehsani, Morteza; Sheehan, David

doi:10.1016/j.jfoodeng.2009.06.008

Cited by 41 publications

(18 citation statements)

References 29 publications

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“…1b). Madadlou et al [33] observed that sonication (35 and 135 kHz) resulted in the decrease of turbidity and casein particle diameters in any pH value between 6.35 and 11.4. Martini et al [34] investigated the ultrasound effect in whey proteins and found a decrease of about 90% in the turbidity when ultrasound was applied.…”

Section: Zeta Potential and Turbidimetrymentioning

confidence: 99%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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Consumers' preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.

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Section: Zeta Potential and Turbidimetrymentioning

confidence: 99%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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“…PE (treatment) sonication of the conventionally obtained extract (aqueous extraction at 25°C for 2 h) was also carried out by comparable frequencies. The actual power dissipated to the samples during sonication was calculated according to the following equation: [13]…”

Section: Ultrasound-assisted Extraction (Uae)mentioning

confidence: 99%

“…2). Formation of large cavities with greater maximum expansion radii by the power ultrasound [13] has made it an ideal frequency range for most extraction processes. It has been stated that sonication at lower frequencies could destroy some portions of plant tissues while higher frequencies leave the tissue unaffected.…”

Section: Uae and Pe Sonicationmentioning

confidence: 99%

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Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave

Garavand

Madadlou

Moini

2016

International Journal of Food Properties

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The phytochemicals content and radical scavenging activity of pistachio (Pistacia vera L.) hull extract obtained by different solvents (water, ethanol, and butanol) were measured and compared. Water was selected as superior solvent. Ultrasound-assisted aqueous extraction of the hull by power ultrasound (35 kHz) was more efficient in ascending the phytochemicals content than the sonochemical ultrasonication (130 kHz). High-performance liquid chromatography-mass spectrometry showed increased amounts of vanillic acid, p-coumaric acid, naringenin, and catechin in ultrasound-assisted extracts. Post-extraction sonication declined significantly the phenolics amount and antioxidant property of the aqueous extract. Microwave-assisted extraction increased the phenolics and flavonoids content at extract in a power-dependent trend. ARTICLE HISTORY

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“…Unique physical, mechanical, or chemical effects of high‐intensity ultrasonic waves are able to change material properties through generation of immense pressure, shear stresses, turbulence, dynamic agitation, and temperature gradient in the medium through which they propagate (Stanic‐Vucinic, Prodic, Apostolovic, Nikolic, & Velickovic, ). Some researchers have studied the effect of the United States on the proteins such as lysozyme (Cavalieri, Ashokkumar, Grieser, & Caruso, ), bovine serum albumin (Gülseren, Güzey, Bruce, & Weiss, ; Stathopulos et al, ), casein (Madadlou, Mousavi, Emam‐Djomeh, Ehsani, & Sheehan, ), whey protein isolates (Gordon & Pilosof, ), whey protein concentrates (Arzeni et al, ; Chandrapala, Zisu, Palmer, Kentish, & Ashokkumar, ), soy protein isolate (Hu et al, ), and black bean protein isolates (Jiang et al, ). Moreover, numerous studies have investigated the application of ultrasound during protein chemical reactions or as a pretreatment to promote subsequent protein modification.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose

et al. 2016

Journal of Food Processing and Preservation

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Caseins are the predominant proteins in milk. The Maillard reaction is a non‐enzymatic reaction between reducing sugars and amino acids. This work investigated the impact of ultrasound pretreatment on the Maillard reaction and functional properties of glycated casein. Casein solution was treated with ultrasound for 0, 10, 20, 30, and 40 min prior to Maillard reaction. Results revealed that the absorbance at 294 nm reached maximum after 20 min of ultrasound pretreatment. Moreover, glycated casein obtained by Maillard reaction coupled with 20 min ultrasound pretreatment had the highest water holding capacity 67.81% ± 1.72%, gel strength 165.05 ± 2.72 g, the emulsifying activity index 91.76 m2/g, the emulsion stability index 20.67 min, reducing power 0.682 compared with other samples. The results of SEM confirmed microstructure of gel improved. Consequently, ultrasonic pretreatment could improve the efficiency of the reaction. Moreover, ultrasonic pretreatment had certain impact on the functional properties of Maillard reaction products. Practical applications Casein solution was treated with ultrasonic pretreatment prior to Maillard reaction. Ultrasonic pretreatment can increase the reaction rate of casein and glucose. Ultrasonic pretreatment had improved functional properties of glycated casein. Therefore, it pointed out the usefulness of ultrasound as an effective method of pretreatment to promote the formation of functional ingredients by Maillard reaction.

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Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds

Cited by 41 publications

References 29 publications

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave

Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose

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