Publisert 2024

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Ultrasonics sonochemistry , vol. 109 , p. 1–9 , 2024

Internasjonale standardnummer :
Trykt : 1350-4177
Elektronisk : 1873-2828

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Fernández, Estefanía Noriega; Sone, Izumi

Forskningsområder

Kvalitet og målemetoder

Teknologier for matprosessering

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Reconstituted skim milk was subjected to heat treatment at 85 °C for 20 min or high pressure processing (HPP) at 400 or 600 MPa for 15 min with or without subsequent high intensity ultrasound (US) at 68 kHz, 500 W for 15 min at 30 °C. Untreated and treated samples were analyzed for particle size distribution, zeta potential, surface hydrophobicity, and concentration of total and surface sulfhydryl groups in addition to Native- and SDS-PAGE of serum phase upon ultracentrifugation and pH adjustment. Preceding heat- and HPP altered the impact of the subsequent US treatment, demonstrating process- and intensity-dependent exposure and burial of surface reactive sites on milk proteins respectively. US following HPP promoted sedimentation of HPP-dispersed serum casein fractions, while US following heat was directed mainly at the whey proteins originally bound to the micelles. The primary US effect on the untreated and treated milk proteins was at the molecular level.

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