Whey protein isolate and celluloses derivates interactions improved by ultrasound of high intensity

MARTÍNEZ KARINA D.; CARRERA SANCHEZ CECILIO

Frontiers in Nanoscience and Nanotechnology

OAT

Año: 2017

2397-6527

Abstract: The objective of this work was to determine the effect of ultrasoundapplication on the formation and stability of foams at pH 3 made with wheyprotein isolate at 2 and 6%w/w and two hydroxypropylmethylcelluloses at 0.25%w/w,correlating with bubble images obtained from foams. The samples were sonicated for 20 min using an ultrasonic processor ata frequency of 20 kHz.  Foam formationand stability were measured by conductimetric and optical methods. Moreover,the evolution of the bubble size change in the foam was determined by a secondCCD camera. Changes of parameters were obtained solely by the polysaccharidesaddition, having a huge importance the behavior of these macro-molecules,however, itwas observed that ultrasound treatment could be used to increment the densityof mixed systems foams and retarding the drainage of liquid with a good imagecorrelation.