Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate

Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce modified MCC, such as ultrasound (US). This wor...

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Autores principales:	Bong Song, Yumeng Zhang, Baojia Yang, Panpan Zhu, Xiaoyang Pang, Ning Xie, Shuwen Zhang, Jiaping Lv
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ultrasound micellar casein concentrate temperature-controlled emulsification Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6f88fdffda4140d69ffa5edd1f20841d
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spelling	oai:doaj.org-article:6f88fdffda4140d69ffa5edd1f20841d2021-11-25T17:34:01ZEffect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate10.3390/foods101126732304-8158https://doaj.org/article/6f88fdffda4140d69ffa5edd1f20841d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2673https://doaj.org/toc/2304-8158Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce modified MCC, such as ultrasound (US). This work investigated the impact of US on the physical and functional properties of MCC under temperature-controlled and -uncontrolled conditions for different time intervals. Under temperature-controlled ultrasound (TC-US) treatment, a reduction was found in the supernatant particle size of casein micelles. Soluble calcium content and hydrophobicity increased following ultrasound treatment at 20 °C, resulting in a remarkable improvement in emulsification. However, long-time ultrasonication led to an unstable state, causing the MCC solutions to show shear thinning behavior (pseudoplastic fluid). Compared with 50 °C temperature-controlled ultrasonication, ultrasonication at 20 °C had a greater influence on particle size, viscosity and hydrophobicity. These findings indicate that 20 °C TC-US could be a promising technology for the modification of MCC.Bong SongYumeng ZhangBaojia YangPanpan ZhuXiaoyang PangNing XieShuwen ZhangJiaping LvMDPI AGarticleultrasoundmicellar casein concentratetemperature-controlledemulsificationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2673, p 2673 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ultrasound micellar casein concentrate temperature-controlled emulsification Chemical technology TP1-1185
spellingShingle	ultrasound micellar casein concentrate temperature-controlled emulsification Chemical technology TP1-1185 Bong Song Yumeng Zhang Baojia Yang Panpan Zhu Xiaoyang Pang Ning Xie Shuwen Zhang Jiaping Lv Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
description	Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce modified MCC, such as ultrasound (US). This work investigated the impact of US on the physical and functional properties of MCC under temperature-controlled and -uncontrolled conditions for different time intervals. Under temperature-controlled ultrasound (TC-US) treatment, a reduction was found in the supernatant particle size of casein micelles. Soluble calcium content and hydrophobicity increased following ultrasound treatment at 20 °C, resulting in a remarkable improvement in emulsification. However, long-time ultrasonication led to an unstable state, causing the MCC solutions to show shear thinning behavior (pseudoplastic fluid). Compared with 50 °C temperature-controlled ultrasonication, ultrasonication at 20 °C had a greater influence on particle size, viscosity and hydrophobicity. These findings indicate that 20 °C TC-US could be a promising technology for the modification of MCC.
format	article
author	Bong Song Yumeng Zhang Baojia Yang Panpan Zhu Xiaoyang Pang Ning Xie Shuwen Zhang Jiaping Lv
author_facet	Bong Song Yumeng Zhang Baojia Yang Panpan Zhu Xiaoyang Pang Ning Xie Shuwen Zhang Jiaping Lv
author_sort	Bong Song
title	Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
title_short	Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
title_full	Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
title_fullStr	Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
title_full_unstemmed	Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
title_sort	effect of different temperature-controlled ultrasound on the physical and functional properties of micellar casein concentrate
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6f88fdffda4140d69ffa5edd1f20841d
work_keys_str_mv	AT bongsong effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT yumengzhang effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT baojiayang effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT panpanzhu effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT xiaoyangpang effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT ningxie effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT shuwenzhang effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate AT jiapinglv effectofdifferenttemperaturecontrolledultrasoundonthephysicalandfunctionalpropertiesofmicellarcaseinconcentrate
_version_	1718412228128931840

Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate

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