TY - JOUR
T1 - High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan
T2 - Evaluation of selected functional properties
AU - Vargas, Sara A.
AU - Delgado-Macuil, R. J.
AU - Ruiz-Espinosa, H.
AU - Rojas-López, M.
AU - Amador-Espejo, G. G.
N1 - Publisher Copyright:
© 2020 Elsevier B.V.
PY - 2021/1
Y1 - 2021/1
N2 - The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600–1700 cm−1) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200–1260 cm−1), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940–1066 cm−1) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.
AB - The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600–1700 cm−1) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200–1260 cm−1), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940–1066 cm−1) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.
KW - Complex coacervation
KW - Functional properties
KW - High-intensity ultrasound
KW - Kappa carrageenan
KW - Whey protein isolate
UR - http://www.scopus.com/inward/record.url?scp=85090868336&partnerID=8YFLogxK
U2 - 10.1016/j.ultsonch.2020.105340
DO - 10.1016/j.ultsonch.2020.105340
M3 - Artículo
C2 - 32942167
AN - SCOPUS:85090868336
SN - 1350-4177
VL - 70
JO - Ultrasonics Sonochemistry
JF - Ultrasonics Sonochemistry
M1 - 105340
ER -