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Influence of ultrasound on chemically induced gelation of micellar casein systems

Published online by Cambridge University Press:  18 January 2013

Jayani Chandrapala ,
Bogdan Zisu ,
Sandra Kentish  and
Muthupandian Ashokkumar
Jayani Chandrapala*
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Bogdan Zisu
Affiliation:
Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia
Sandra Kentish
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
Muthupandian Ashokkumar
Affiliation:
School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
*
*For correspondence; e-mail: jayanic@unimelb.edu.au
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Abstract

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

Keywords

Casein micellesultrasoundgelationtetrasodium pyrophosphate
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 2 , May 2013 , pp. 138 - 143
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013

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