Dated: Oct 01, 2023
Publication Name: Food Chemistry
Citations : High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties
This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples’ viscosity, with more remarkable differences in protein blends in which pea protein was the major component.
Contributors: Luis Gustavo Lima Nascimento, Lucas Sales Queiroz, Heidi Olander Petersen, Rodolphe Marie, Naaman Francisco Nogueira Silva, Mohammed Amin Mohammadifar, Paulo Peres de Sá Peixoto Júnior, Guillaume Delaplace, Antônio Fernandes de Carvalho, Federico Casanova