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This study has adopted a systematic approach to identify the extent to which 20 kHz ultrasound affects the particle size and solubility of different protein solutions containing 4%, 7% and 10% whey proteins, caseins or a mixture at a range of energy densities (15-400 J/mL) and various pH (4.0-9.0). Milk proteins hold a prominent place in the food industry as they are used in many manufactured products for their functionality and most importantly nutritional benefits. Various dairy ingredients are currently used in food processing, with notable constituents including whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), and sodium caseinate (Na-CN).
Nội dung trích xuất từ tài liệu:
Masters thesis of Science (Food Science): Effect of low frequency ultrasound on the solubility and physical characteristics of reconstituted milk protein powders
