Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound

Yumeng Zhang, Shuwen Zhang, Bo Song, Xiaodan Wang, Wenyuan Zhang, Weixun Li, Xiaoyang Pang, Huiquan Zhu, Jing Lu, Jiaping Lv*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Multi-dimensional analyses (pH, particle size, zeta potential, surface hydrophobicity, protein structure, microstructure of gels, free sulphydryl content, and fluorescence intensity) were performed to determine the structural changes and gel properties of micellar casein concentrate (MCC) at different protein concentrations (8%, 12%, 16%) treated with ultrasound (40 kHz, 500 W, 0–60 min). The gel strength and water holding capacity were improved with the increase in ultrasound treatment time and protein concentration. A denser gel network with smaller pore size was formed. For gels made from MCC after ultrasound treatment for 60 min, the gel properties were especially improved. The particle size decreased, zeta potential and hydrophobicity increased after ultrasound treatment. Ultrasound treatment influenced the secondary structure of MCC while no change in the molecular weight of the protein was detected.

Original languageEnglish
Article number105293
JournalInternational Dairy Journal
Volume126
DOIs
Publication statusPublished - Mar 2022

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