WO2009079691A1 - Processing of dairy ingredients by ultra-sonication - Google Patents
Processing of dairy ingredients by ultra-sonication Download PDFInfo
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- WO2009079691A1 WO2009079691A1 PCT/AU2008/001867 AU2008001867W WO2009079691A1 WO 2009079691 A1 WO2009079691 A1 WO 2009079691A1 AU 2008001867 W AU2008001867 W AU 2008001867W WO 2009079691 A1 WO2009079691 A1 WO 2009079691A1
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- sonication
- viscosity
- khz
- sonicated
- reconstituted
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- 239000004615 ingredient Substances 0.000 title claims abstract description 38
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 31
- 238000002525 ultrasonication Methods 0.000 title abstract description 6
- 238000012545 processing Methods 0.000 title description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000527 sonication Methods 0.000 claims description 130
- 108010046377 Whey Proteins Proteins 0.000 claims description 73
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- 235000018102 proteins Nutrition 0.000 claims description 44
- 239000012141 concentrate Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 17
- 239000005862 Whey Substances 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/16—Preservation of milk or milk preparations by irradiation, e.g. by microwaves
- A23B11/162—Preservation of milk or milk preparations by irradiation, e.g. by microwaves by sonic or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C21/00—Whey; Whey preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Definitions
- This invention relates to the processing of dairy ingredients to improve their functionality.
- it relates to modifying protein aggregation, reducing viscosity and promoting heat stability.
- the functional properties of food proteins are those physicochemical properties that affect the behaviour of proteins in food systems during preparation, processing storage or consumption.
- Properties of importance for dairy proteins include their solubility in water (hydrophobicity), tertiary and quaternary structure (conformation) and the extent of aggregation with other proteins. In turn these properties influence the viscosity, gelation, foaming and emulsification ability of dairy systems.
- Hydrophobicity solubility in water
- tertiary and quaternary structure conformation
- the extent of aggregation with other proteins influence the viscosity, gelation, foaming and emulsification ability of dairy systems.
- modulation of viscosity of dairy concentrates Of particular interest in the present case is the modulation of viscosity of dairy concentrates.
- the relative resistance of milk and dairy ingredients to thickening or coagulation after heating This is referred to as heat stability (see Singh, International Journal of Dairy Technology VoI 57, No 2/3 May/August 2004).
- USA patent 6511695 discloses a high pressure homogenization treatment of a protein solution preferably whey protein, to provide a protein ingredient with improved solubility and enhanced viscosity and gel firmness.
- the examples treat whey protein isolate (WPI) and whey protein concentrate (WPC) with high pressure homogenization and appear to be better suited to WPI.
- USA patent 5171603 discloses the treatment of whey by ultrafiltration followed by heating under high shear conditions to provide a fat replacement protein having spherical particles mostly below 3 microns in size.
- a microfluidisation treatment has been used for heat denatured WPC to improve solubility (lordache, M., Jelen, P. 2003. Innovative Food Science and Emerging Technologies, VoI 4, 367-376).
- USA patent 5932272 uses hydrostatic pressure to form a gel from a mix of proteins r and polysaccharides.
- USA patent 6372276 to Tetra Laval discloses the treatment of milk with a combination of micro and ultrafiltration steps and a heat treatment. It is an object of this invention to improve the functional properties of dairy protein containing ingredients by modifying the protein conformation and aggregate size using the unique properties of ultrasound. These modifications affect the gelation, viscosity and heat stability of the protein containing ingredients.
- Sonication of liquids leads to a unique combination of chemical and physical effects powered by high frequency sound waves. Ultrasonic waves generate acoustic pressure inducing motion and mixing of liquids through acoustic streaming. The acoustic waves can generate microbubbles.
- USA patent 6294212 uses sonication in an extruder mixing fats and flour.
- Japanese patent 20062565512 discloses the use of sonication to form a liquid from a gel.
- USA patent 6861080 discloses using a physical treatment such as sonication to reduce fat particle sizes in dairy emulsions.
- the present invention provides liquid and reconstitutable dried dairy ingredients that have tuneable viscosity and gelation properties and improved heat stability. These properties are obtained after subjecting the ingredients to either sonication alone or a combination of heating and sonication.
- the dairy ingredients contain whey proteins and are preferably selected from cheese whey, whey protein concentrates (WPCs), retentates from ultrafiltered whey, milk concentrates or milk protein concentrates that are either fresh or re-constituted from a powder form.
- WPCs whey protein concentrates
- One preferred aspect of the present invention provides a method of modifying the properties of fresh and reconstituted dairy ingredients by sonication alone at an applied energy level of less than 500 J/ml and at a frequency below 213 kHz.
- Sonication within the specified frequency range reduces the particle size in both fresh and reconstituted dairy solutions. For solutions prepared from reconstituted powders this leads to increased solution clarity. For both fresh and reconstituted solutions, the effect of moderate levels of sonication is to reduce viscosity. Importantly, the effect of sonication on dairy ingredients of solids content greater than 30% (w/w) solids is to immediately and significantly reduce the viscosity. When the sonicated material is subjected to further heat treatment either before or after drying, gelation times and gel syneresis can be reduced and the gel strength of the product increased. Importantly, the effects on gelling are maintained after freeze drying or spray drying of the dairy ingredient and reconstitution.
- the present invention provides a method of modifying the properties of dairy ingredients which includes the steps of heating the ingredient to a temperature above 65 0 C followed by sonication at an applied energy level of less than 500 J/ml and at a frequency below 213 kHz.
- Sonication of a dairy ingredient preheated to above 65 0 C disrupts heat-induced aggregates in the product and immediately reduces the viscosity of the ingredient. More importantly, sonication prevents a further increase in viscosity after a second heat treatment, i.e. it improves heat stability. Gelation after a second heat treatment is also delayed or eliminated. Most importantly, these effects on gelation are maintained after freeze drying or spray drying of the dairy ingredient and reconstitution.
- the present invention provides a method of modifying the properties of dairy ingredients which includes the steps of simultaneously heating the ingredient to a temperature above 65 0 C while sonicating at an applied energy level of less than 500 J/ml and at a frequency below 213 kHz. Heat-induced aggregates in the product are again disrupted and functional properties altered as in the second preferred aspect of the present invention.
- Figure 1 shows the relationship between sonication time and delivered power and solution turbidity for a reconstituted whey protein concentrate solution
- Figure 2 shows the particle size distribution of 5% (w/w) solids reconstituted whey protein concentrate solutions after sonication at 20 kHz and 13W delivered power to a 50 ml solution;
- Figure 3 shows the particle size distribution of 5% (w/w) solids reconstituted whey protein concentrate solutions after sonication at 20 kHz and 31 W delivered power to a 50 ml solution;
- Figure 4 shows the particle size distribution of 5% (w/w) solids reconstituted whey protein concentrate solutions after sonication at 20 kHz and 5OW delivered power in a 50 ml solution;
- Figure 5 shows the effect of delivered sonication power and time at 20 kHz on the particle size distribution for particles below 1 micron for a 5% (w/w) solids reconstituted whey protein concentrate solution of 50 ml;
- Figure 6 shows relative gel strengths against time at different delivered sonication powers at 20 kHz for a 15% (w/w) solids reconstituted whey protein concentrate solution of 50 ml;
- Figure 7 shows the gel strength of 15% (w/w) reconstituted WPC80 at different pH values. Reconstituted WPC80 was sonicated prior to heating at 80 0 C for 20 minutes;
- Figure 8 shows the relative syneresis of gels with sonication time at different delivered sonication powers at 20 kHz for a 15% (w/w) solids reconstituted whey protein concentrate solution of 50 ml;
- Figure 9 shows TEM microscopic analysis of 15% (w/w) solids reconstituted whey protein concentrate solutions which have been sonicated at 20 kHz and then heated at 80 0 C for 20 minutes to form gels;
- Figure 10 shows viscosity of whey protein retentate (54% (w/w) TS and 20% protein) at 25°C.
- Retentate was sonicated (US) at 20 kHz using a 1kW unit at 70% power and a flow rate of 200 ml/min to achieve a residence time of 1.3 minutes.
- Applied energy is 210 J/ml;
- Figure 11 shows viscosity of whey protein retentate (54% (w/w) TS and 20% protein) at 100 RPM and 25°C.
- Retentate was sonicated (US) at 20 kHz using a 1 kW unit at various power settings and a flow rate of 200 ml/min to achieve a residence time of 1.3 minutes.
- Applied energy is 150, 240 and 300 J/ml;
- Figure 12 shows viscosity of whey protein retentate (30% (w/w) TS and 11% protein) at 25°C.
- Retentate was sonicated (US) at 20 kHz using a 1kW unit at 70% power and a flow rate of 200 ml/min to achieve a residence time of 1.3 minutes and an applied energy of 210 J/ml;
- Figure 13 shows viscosity of whey protein retentate (33% (w/w) TS and 27% protein) at 25°C.
- Retentate was sonicated at 20 kHz using a 4kW unit at various power levels at a flow rate of 1.4 l/min;
- Figure 14 shows viscosity of whey protein retentate (33% (w/w) TS and 27% protein) at 25°C. Retentate was sonicated at 20 kHz using a 4kW unit at various power levels and flow rates of 6 l/min, 1.4 l/min or 700 ml/min;
- Figure 15 shows viscosity of whey protein retentate (33% (w/w) TS and 27% protein) at 25°C. Retentate was sonicated repeatedly at 20 kHz using a 4kW unit at 50% power at a flow rate of 1.4 l/min;
- Figure 16 shows gel strength of whey protein retentate (33% (w/w) TS and 27% protein) at 4°C with or without sonication at 20 kHz using a 4kW unit at a flow rate of 1.4l/min and 50% and 95% power. Retentate was gelled at 80 0 C for 20 min;
- Figure 17 shows the effect on viscosity of preheating (PreH) 5% (w/w) reconstituted WPC80 solution for 1 minute, sonicating (US) at 20 kHz and 31 W delivered power in a 50 ml solution, and then post heating (PostH) at 80 0 C for 20 minutes;
- Figure 18 shows the effect on viscosity of preheating (PreH) 5% (w/w) reconstituted WPC80 solution at 80 0 C for 20 minutes, sonicating (US) at 20 kHz and with 31W delivered power as 50 ml solutions, and then post heating (PostH) at 8O 0 C for 20 min;
- Figure 19 shows the effect of preheating (PreH) 9% (w/w) reconstituted WPC80 solution for 1 minute at 80 0 C, sonicating (US) at 20 kHz and 31W delivered power in a 50 ml solution, and then post heating (PostH) at 8O 0 C for 20 minutes on the viscosity measured at a shear rate of 100s "1 ;
- PreH preheating
- US sonicating
- PostH post heating
- Figure 20 shows the effect of preheating (PreH) 12% (w/w) reconstituted WPC80 solution for 1 minute at 80 0 C, sonicating (US) at 20 kHz and 31W delivered power in a 50 ml solution, and then post heating (PostH) at 80 0 C for 20 minutes on viscosity measured at a shear rate of 100s '1 ;
- Figure 21 shows the effect of sonicating gels;
- Figure 22 shows the effect on viscosity at a shear rate of 100s '1 and particle size of preheating (PreH) a 5% (w/w) reconstituted WPC80 solution for 1 minute at 8O 0 C 1 continuous sonication (US) in a 350 ml chamber at 20 kHz and an applied power of 300W and with a flow rate of 300 ml/min or 500 ml/min, and then post heating (PostH) at 80°C for 20 minutes;
- Figure 23 shows the effect on viscosity at a shear rate of 100s '1 and particle size of preheating (PreH) whey protein ultrafiltration retentate diluted to 10% (w/w) solids for 1 minute at 80°C, batch sonicated (US) at 20 kHz and 31 W delivered power in a 50 ml solution, and then post heated (PH) at 80 0 C for 20 minutes;
- Figure 24 shows the effect on viscosity of whey protein ultrafiltration retentate
- Figure 25 shows the viscosity at a shear rate of 100s "1 and particle size for a whey protein retentate which is diluted to 8% (w/w) solids and then preheated (PreH) at 8O 0 C for 1 min. This was followed by continuous sonication (US) in a 350 ml chamber at an applied power of 300W and a flow rate of 300 ml/min (applied energy of 60 J/ml) before post heating at 8O 0 C for 20 min;
- US continuous sonication
- Figure 26 shows the viscosity at a shear rate of 100s "1 and particle size for a whey protein retentate which is diluted to 8% (w/w) solids and then preheated (PreH) at 8O 0 C for 1 min. This was followed by continuous sonication (US) in a 350 ml chamber at an applied power of 300W and at a flow rate of 300 ml/min (applied energy of 60 J/ml). The retentate is then spray dried and reconstituted to 8% (w/w) solids, before post heating (PH) at 8O 0 C for 20 min;
- PreH preheated
- Figure 27 shows viscosity of whey protein retentate (8% (w/w) TS and 6% protein) at 25°C.
- Pre heating was at 80 0 C for 1 min and post heating (postH) was at 85 0 C for 30 min.
- Retentate was sonicated at 20 kHz using a 4kW unit at various power levels at a flow rate of 1.4 l/min;
- Figure 28 shows the viscosity of whey protein retentate (20% (w/w) TS and 7% protein) at 25°C.
- Retentate was pre heated (PreH) at 85°C for 30 seconds and sonicated (US) at 20 kHz using a 1kW unit at 70% power and a flow rate of 200 ml/min to achieve a residence time of 1.3 minutes and applied energy input of 210
- Figure 29 shows the viscosity of spray dried whey protein concentrate (WPC) reconstituted to 10% (A), 15% (B) and 20% (C) (w/w) TS at 25°C. Reconstituted
- WPC was post heated (postH) at 80 0 C for 30 min;
- Figure 30 shows the particle size distribution of 5% (w/w) solids reconstituted whey protein concentrate solutions after sonication (US) at 647 kHz and 13W in a 50 ml solution;
- Figure 31 shows the change in viscosity at a shear rate of 100s "1 of 30% (w/w) reconstituted WPC80 sonicated for 1 minute at 213 kHz and a delivered power of 5,
- Figure 32 illustrates the effect of sonicating preheated (80°C/1min) 8% (w/w) reconstituted WPC80 solutions for 1 minute at 20 kHz, 213 kHz, 355 kHz and 647 kHz on viscosity at a shear rate of 100s '1 and particles size;
- Figure 33 illustrates effect of sonicating whey protein retentate for 1 minute at 20 kHz, 213 kHz, 355 kHz and 647 kHz on viscosity at a shear rate of 100s "1 and particle size;
- Figure 34 illustrates the effect of simultaneous heating and sonication (Sim. US) on viscosity at a shear rate of 100s "1 compared with preheating (PreH), cooling and sonication (US) for 10% (w/w) reconstituted WPC80.
- PreH preheating
- US cooling and sonication
- This invention provides liquid and reconstitutable dried dairy ingredients that have tuneable viscosity and gelation properties and improved heat stability. These properties are obtained after subjecting the ingredients to either sonication alone or a combination of heating and sonication.
- the dairy ingredients contain whey proteins and are preferably selected from cheese whey, whey protein concentrates (WPCs), retentates from ultrafiltered whey, milk concentrates or milk protein concentrates that are either fresh or reconstituted from a powder form.
- WPCs whey protein concentrates
- retentates from ultrafiltered whey
- milk concentrates milk protein concentrates that are either fresh or reconstituted from a powder form.
- Example 1 Sonication of reconstituted WPC80. Solutions (50ml) of reconstituted 5% and 15% (w/w) WPC80 were batch sonicated with a 20 kHz horn transducer for 10, 20, 40 and 60 min. The power delivered to the solution was determined calorimetrically as 13, 31 or 50 W (see T. Kimura, T. Sakamoto, J.-M. Leveque, H. Sohmiya, M. Fujita, S. Ikeda, T. Ando, Standardization of ultrasonic power for sonochemical reaction, Ultrason. Sonochem. 3 (3) (1996) S157-S161 for the calorimetric method). By increasing sonication time solutions became more translucent.
- Example 2 Viscosity and particle size of batch sonicated whey protein retentate containing 33% (w/w) solids and 27% protein, freeze drying and reconstitution.
- Retentate from the ultrafiltration of cheese whey containing ⁇ 33% (w/w) solids ( ⁇ 27% (w/w) protein) was batch sonicated using a 20 kHz horn transducer as a 50 ml solution at 31 W delivered power, determined calorimetrically.
- the size of particles decreased with an increase in sonication time (Table 3). Particles shifted from the ⁇ 1-60 ⁇ m region to ⁇ 1 ⁇ m.
- the viscosity decreased after sonication for 1 , 2 and 5 min.
- the batch sonicated retentates were freeze dried.
- the freeze dried powders were reconstituted to 5% (w/w) and 15% (w/w) TS and post heated at 80°C/20 min.
- Results in Table 4 show that the sonication prior to freeze drying had little effect on the viscosity of the freeze dried product when reconstituted to 5% (w/w) solids for sonication times less than 20 minutes.
- Example 4 Batch sonication of reconstituted WPI.
- Whey protein isolate (WPI) was reconstituted at 5% and 15% (w/w) solids and batch sonicated as 50 ml solutions using a 20 kHz horn transducer. No change in solution clarity was observed. Sonication at a delivered power of 31W (determined calorimetrically) only marginally reduced gelling time (Table 8).
- Example 5 Sonication of whey protein retentate containing 54% (w/w) solids and 20% protein to reduce viscosity.
- Figure 10 shows a reduction in viscosity of whey protein retentate containing 54% (w/w) solids and 20% protein when sonicated at 20 kHz and 70% power using a 1kW unit at a flow rate of 200 ml/min to achieve a residence time of 1.3 minutes.
- Figure 11 shows the viscosity of 54% retentate at a shear rate of 100 RPM after sonication at 20 kHz and 50%, 80% and 100% power amplitude to achieve a residence time of 1.3 minutes. Viscosity was reduced by >40% when sonicated at 50% power and further when sonicated at 80% power. There was no further change in viscosity when sonicating at 100% power.
- Example 6 Sonication of whey protein retentate containing 30% (w/w) solids and 11% protein to reduce viscosity.
- Figure 12 shows the drop in viscosity of 30% (w/w) retentate containing 11% protein sonicated at 20 kHz using a 1kW unit and 70% power at a flow rate of 200 ml/min to achieve a residence time of 1.3 minutes.
- Example 7 Sonication of whey protein retentate containing 33% solids and 27% protein at ⁇ 20°C to reduce viscosity.
- Whey protein retentate containing 33% (w/w) TS and 27% protein was sonicated at 20 KHz using a 4kW unit at a flow rate of 1.4 l/min at various power settings and with an overpressure of 0.9 to 1 Bar. Sonication reduced viscosity at all power levels (50% and 95%). A maximum drop in viscosity of approximately 7cP (11%) was achieved (Figure 13).
- Figure 14 shows that sonication efficiency at high power (84%-95% amplitude) is influenced by the flow rate. At a fast flow rate of 6 litres/min the efficiency of sonication is lower than that at the slow flow rate of 700 ml/min where contact time is increased. This can be explained in terms of the total energy transferred to the dairy solution. At 6 litres/min only 34 J/ml of electrical energy is nominally applied to the sample. The largest viscosity drop was achieved when retentate was passed repeatedly through the sonication field (Figure 15).
- Retentate sonicated at 50% amplitude at a flow rate of 1.4 litres/min showed a progressive drop in viscosity with each pass to achieve a maximum drop of approximately 21 cP (33%) after 3 passes, with a total nominal applied energy input of 260 J/ml.
- Table 10 indicates that the size of particles in solution are gradually decreased with higher sonication power, lower flow rates and the number of passes through the sonication field supporting the concept that physical shear generated by sonication is contributing to the reduction in viscosity.
- Table 10 Particle size by volume weighted mean (D[4,3]) of whey protein retentate (33% (w/w) TS and 27% protein) with or without sonication at 20 kHz using a 4kW unit at various flow rates and power settings.
- Example 8 Heat stability of reconstituted and sonicated WPC.
- Reconstituted WPC80 solutions were preheated at 8O 0 C for 1 min or 8O 0 C for 20 min and then batch sonicated using a 20 kHz horn transducer as 50 ml solutions. Samples were then heated for a second time (post heating) at 80°C/20 min. Size exclusion chromatography showed that preheating or post heating without sonication caused an increase in soluble protein aggregate size for 5% to 12% (w/w) solutions. For heated samples, the bulk of particle sizes were measured to be between -10 and 100 ⁇ m depending on the severity of the treatment. The changes were less significant for 0.5% to 3% (w/w) solutions.
- Sonication between the preheat and post heat stages caused a decrease in the average size of these heat induced aggregates for solutions of less than 10% (w/w) solids to approximately 0.1 and 10 ⁇ m even after a second heat treatment.
- a sonication time longer than 15 min led to a significant increase in the size of aggregates when post heated, with the number of aggregates increasing in the 1-1 O ⁇ m region.
- WPC80 reconstituted to 15% (w/w) gelled when preheated at 72°C/3 min due to the high protein content (Table 12). Preheating increased the gelling time, however, when the preheated samples were sonicated, the gelling time decreased.
- the preheated solution was then further heated until a paste was formed. This paste was then sonicated, causing it to return to a liquid state. As shown in Figure 21 the fluidity was demonstrated by tilting the glass plate.
- the preheated (a) and sonicated paste (c) sample was then gelled at 8O 0 C. Gel times were 3.0 min for (a) and 1.2 min for (c).
- Example 9 Heat stability of reconstituted and continuously sonicated WPC80.
- WPC80 reconstituted to 5% (w/w) was also continuously sonicated at 300W applied power in a 350 ml chamber using a 20 kHz horn transducer and a flow rate of 300 ml/min or 500 ml/min. Solutions were preheated at 80°C/1min and post heated at 80°C/20min.
- Example 10 Heat stability of batch sonicated retentate before and after freeze drying.
- Whey protein retentate was diluted to 5% (w/w) and 10% (w/w) solutions, pre heated at 80°C/1 min, batch sonicated at 20 kHz, with a delivered power of 31 W
- Preheating and post heating caused an increase in the particle size of protein aggregates thereby increasing viscosity.
- Heat induced aggregates ranged from ⁇ 10-120 ⁇ m, when sonicated the particle size range reduced to ⁇ 0.1-100 ⁇ m. This effect was enhanced at 10% (w/w).
- Sonication of preheated retentate also reduced the viscosity to similar levels as control (no treatment). This reduction in viscosity and size of particles due to sonication remained effective even after post heating at 80°C/20 min indicating improved heat stability.
- the size of particles in solutions reconstituted to 5% (w/w) ranged from ⁇ 0.1-30 ⁇ m, ⁇ 10->100 ⁇ m for heated samples and ⁇ 1-30 ⁇ m for sonicated samples after heating.
- the particle size range for powders reconstituted to 15% (w/w) was ⁇ 0.1-30 ⁇ m, ⁇ 1- >100 ⁇ m for heated samples and 1-100 ⁇ m for sonicated and heated samples.
- 15% (w/w) solutions gelled when post heated at 80°C/20 min due to the high protein content, however, gel strength was significantly lower than the unsonicated example.
- Example 11 Heat stability of continuously sonicated retentate before and after spray drying.
- Whey protein retentate was diluted to 5% and 8% (w/w), pre-heated at 80°C/1 min and continuously sonicated at 20 kHz and 300W at a flow rate of 300 ml/min in a 350 ml chamber.
- the increase in particle size and viscosity associated with a heat treatment of 8% (w/w) retentate were reversed by preheating and continuous sonication (Figure 25). These trends were also observed at 5% (w/w).
- aggregate size and viscosity of solutions reconstituted at 8% (w/w) with preheating and sonication are lower than those for post heated alone.
- Example 12 Heat stability of whey protein retentate containing 8% (w/w) solids and 6% protein.
- Whey protein retentate containing 8% (w/w) solids and 6% protein was pre heated (preH) at 80°C for 1 minute, cooled to ⁇ 20°C, sonicated at 20 kHz using a 4kW unit with 0.5 to 1 bar overpressure at various power levels at a flow rate of 1.4 litres/min and post heated (postH) at 85 C C for 30 minutes.
- the viscosity of heated retentate (preH or postH) increased due to heat induced aggregation of whey proteins ( Figure 27).
- the viscosity of heated retentate was reduced from >50cP to below 5cP when sonicated.
- Example 13 Heat stability of spray dried and reconstituted whey protein retentate.
- Whey protein retentate containing 20% (w/w) solids and 7% protein was pre heated at 85°C for 30 seconds to denature whey proteins.
- the increase in viscosity indicates that whey proteins were denatured to form heat induced aggregates
- Whey protein retentate was diluted to contain 8% (w/w) TS 1 preheated (80°C/1min), sonicated at 20 kHz and then either spray dried or freeze dried.
- Table 14 shows the viscosity of freeze dried (FD) or spray dried (SD) powders reconstituted to 5%, 10%, 20%, 30%, 35% and 40% (w/w). Sonication reduced the viscosity of samples, particularly at high solids concentrations and such changes were not affected during further processing into powders by freeze drying or spray drying, i.e. functional properties were maintained after drying and reconstitution.
- Table 14 Viscosity measured for reconstituted freeze dried (FD) or spray dried (SD) powders made from preheated and sonicated retentate.
- Viscosity (cP) Viscosity (cP)
- Example 15 Effects of sonication at frequencies greater than 20 kHz.
- Figure 31 shows that 30% (w/w) reconstituted WPC80 sonicated for 1 minute at a high frequency of 213 kHz and delivered powers of 3W, 13W 1 31W or 51 W did not show significant change in viscosity. The viscosity remained unaltered. There is clear evidence of free radical formation at this frequency (chemiluminsence) indicating that cavitation is definitely occurring. However, sonication at high frequency did not produce enough mechanical shear as seen at 20 kHz to cause a decrease in viscosity of WPC80 solution.
- Figure 32 shows the viscosity and size of particles of WPC80 reconstituted to 8% (w/w) and preheated at 80 0 C for 1 minute. Samples were sonicated for 1 minute at delivered powers of 3W, 13W, 31 W or 51 W and at 20 kHz, 213 kHz, 355 kHz and 647 kHz. A slight decrease in viscosity observed at 213 kHz and 51 W suggests that effects can be seen at this frequency by increasing overall power levels, but 20 kHz is far more efficient.
- Example 16 Effect of simultaneous preheating and sonication.
- Figure 34 shows the viscosity of WPC80 reconstituted to 10% (w/w), heated to 50 0 C, 65 0 C, 75 0 C or 85°C for 1 min and sonicated at 20 kHz and 51 W for 1 min while hot.
- Results from this study indicate that sonicating hot samples has the same effect of reducing viscosity as for preheated samples. Therefore there is no need to cool samples between heating and sonication. It also shows that for aggregates to form, the preheat temperature must be > 65 0 C.
- this invention provides a method of treating dairy ingredients containing dairy proteins that produce ingredients with improved functionality.
- this invention may be implemented in embodiments other than those described without departing from the core teachings of this invention.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013025594A3 (en) * | 2011-08-16 | 2013-12-12 | Abbott Laboratories | Use of ultrasonic energy in the production of nutritional powders |
CN103564146A (en) * | 2013-11-06 | 2014-02-12 | 东北农业大学 | Preparation method of modified whey protein gel |
CN105053201A (en) * | 2015-08-25 | 2015-11-18 | 东北农业大学 | Yogurt stabilizer preparation method and high-quality yogurt |
CN108719576A (en) * | 2017-04-19 | 2018-11-02 | 东北农业大学 | It is a kind of to be ultrasonically treated the preparation method for improving functional whey protein characteristic |
EP4066647A1 (en) * | 2021-03-31 | 2022-10-05 | The Provost, Fellows, Scholars and other Members of Board of Trinity College Dublin | A method of producing low-lactose milk protein isolate |
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DE102006036285A1 (en) * | 2006-08-03 | 2008-02-07 | "S.U.K." Beteiligungs Gmbh | Whey permeate fractions and their use for the prevention and treatment of type 2 diabetes and metabolic syndrome |
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DE102006036285A1 (en) * | 2006-08-03 | 2008-02-07 | "S.U.K." Beteiligungs Gmbh | Whey permeate fractions and their use for the prevention and treatment of type 2 diabetes and metabolic syndrome |
Non-Patent Citations (4)
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DE JONG, P. ET AL.: "Influence of High-Intensity Ultrasound and Heat Treatment in Continuous Flow on Fat, Proteins, and Native Enzymes of Milk", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 48, 2000, pages 472 - 478 * |
JAMBRAK, A. R. ET AL.: "Effect of Ultrasound treatment on Solubility and Foaming Properties of Whey Protein Suspensions", JOURNAL OF FOOD ENGINEERING., vol. 86, 2008, pages 281 - 287, XP022396396, DOI: doi:10.1016/j.jfoodeng.2007.10.004 * |
KENTISH, S. E. ET AL.: "Mechanisms for the Ultrasonic Enhancement of Dairy Whey Ultrafiltration", JOURNAL OF MEMBRANE SCIENCE., vol. 258, 2005, pages 106 - 114, XP004936313, DOI: doi:10.1016/j.memsci.2005.03.001 * |
KRESIC, G. ET AL.: "Influence ofNovel Food Processing Technologies on the Rheological and Thermophysical Properties of Whey Proteins", JOURNAL OF FOOD ENGINEERING., vol. 87, 2008, pages 64 - 73, XP022496283 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013025594A3 (en) * | 2011-08-16 | 2013-12-12 | Abbott Laboratories | Use of ultrasonic energy in the production of nutritional powders |
CN103889253A (en) * | 2011-08-16 | 2014-06-25 | 雅培制药有限公司 | Use of ultrasonic energy in the production of nutritional powders |
CN103564146A (en) * | 2013-11-06 | 2014-02-12 | 东北农业大学 | Preparation method of modified whey protein gel |
CN105053201A (en) * | 2015-08-25 | 2015-11-18 | 东北农业大学 | Yogurt stabilizer preparation method and high-quality yogurt |
CN108719576A (en) * | 2017-04-19 | 2018-11-02 | 东北农业大学 | It is a kind of to be ultrasonically treated the preparation method for improving functional whey protein characteristic |
EP4066647A1 (en) * | 2021-03-31 | 2022-10-05 | The Provost, Fellows, Scholars and other Members of Board of Trinity College Dublin | A method of producing low-lactose milk protein isolate |
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AU2008341009A1 (en) | 2009-07-02 |
AU2008341009B2 (en) | 2011-05-19 |
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