articleFood HydrocolloidsFeb 13, 2015HYBRID OA

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

JOJonathan O’SullivanBABrian A. MurrayCFCal FlynnITIan T. Norton

Kerry Group (Ireland) · University of Birmingham

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Abstract

The ultrasonic effect on the physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG) and egg white protein (EWP), and three vegetable proteins, pea protein isolate (PPI), soy protein isolate (SPI) and rice protein isolate (RPI), was investigated. Protein solutions (0.1–10 wt.%) were sonicated at an acoustic intensity of ∼34 W cm−2 for 2 min. The structural and physical properties of the proteins were probed in terms of changes in size, hydrodynamic volume and molecular structure using DLS and SLS, intrinsic viscosity and SDS-PAGE, respectively. The emulsifying performance of ultrasound treated animal and vegetable proteins were compared to their untreated…

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Topics & keywords

Topics
Keywords
  • Sonication
  • Gelatin
  • Chemistry
  • Denaturation (fissile materials)
  • Soy protein
  • Emulsion
  • Protein isolate
  • Egg white
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