Heat-induced changes in the ultrasonic properties of whey proteins.

摘要: The physical aggregation of commercial whey protein isolate (WPI) and purified β-lactoglobulin was studied by ultrasound spectroscopy. Protein samples were dialyzed to achieve constant ionic strength backgrounds 0.01 0.1 NaCl, gelation induced in situ at temperatures (from 50 75 °C) or with a temperature ramp from 20 85 °C. Changes the ultrasonic properties shown early stages heating, below those reported for denaturation. During relative velocity (defined as difference between sample reference velocity) decreased continuously temperature, indicating rearrangement hydration layer an increase compressibility shell. At <50 °C attenuation decreased, <65 both differentials showed increasing values. A sharp decrease 70 i...