Improved functionality of foamed WPI solutions by ultrasound application

KARINA DAFNE MARTÍNEZ; CARRERA SANCHEZ CECILIO

Journal of Food Chemistry and Nanotechnology

United Scientific Group

Lugar: 2088 B2 Walsh Avenue Santa Clara, CA 95050, USA; Año: 2016

Improved functionality of foamed WPI solutions by ultrasound applicationKarina Martínez1 and CecilioCarrera Sanchez2  1 Departamento de Industrias, Facultad de CienciasExactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428)Buenos Aires, Argentina E-mail: karinamartinez@di.fcen.uba.ar2 Departamento de Ingeniería Química, Facultad de Química, Universidad deSevilla, C/Prof. García González, 1,41012 Seville , Spain.  E-mail: cecilio@us.es*Author to whom correspondence should be addressed;E-Mail: karinadafnem@yahoo.com.ar Tel.=541145763377, FAX=541145763366Abstract: The objective ofthis work was to determine the effect of ultrasound on the stability of foams ofwhey protein isolate.  It was used an ultrasonic processor Vibra CellSonics, model VCX at a frequency of 20 kHz and an  amplitude  of  20%. For this study, two pHs and two concentrationsof whey proteins were made to analyze the foaming properties by conductimetric and optical methods.Measurementsof the variations of surface pressure (π) with the molecular area (A) of filmswere also analyzed at the air-water interface with an automated KSV Langmuirtype.The foamstability parameters of whey proteins were worse when ultrasound were appliedat pH7, whereas were improved or unchanged at pH3. In otherhand, bubbles images analysis showed also concentration effect through evidentviscosity increase at the high concentration used.  Keywords: Whey proteins, Ultrasound, Foaming properties, Interfacial properties.