Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate

doi:10.7506/spkx1002-6630-201719014

Abstract

Abstract: The impact of ultrasonic pretreatment on processing properties of micellar casein concentrate (MCC) was investigated in this work. Microfiltered casein protein retentates were subjected to ultrasonic pretreatment for 0.0, 0.5, 1.0, 2.0, and 5.0 min with ultrasonic power of 600 W prior to spray drying. The results showed that the conductivity, solubility, emulsibility and gelling property of MCC solution increased significantly as the treatment time prolonged (P < 0.05), but no significant pH change was found (P > 0.05). Moreover, the compressibility and flow index of MCC decreased significantly after ultrasonic treatment (P < 0.05). Additionally, after ultrasonic treatment for 0.5 min, the basic flowability energy of MCC attained the minimum value, and after ultrasonic treatment for 1 min, the specific energy attained the maximum value. It can be speculated that these changes in functional properties of MCC could promote its application in the food industry.

Key words: micellar casein concentrate (MCC), ultrasonic treatment, processing properties

CLC Number:

TS252.41

ZHANG Ruihua, ZHANG Shuwen, LIU Lu, LIU Xinwei, PANG Xiaoyang, XU Le, WANG Jianming, Lü Jiaping. Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate[J]. FOOD SCIENCE, 2017, 38(19): 81-86.

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Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate

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