Gel Strength and Stability Characterization of Ultrasound TreatedWhey Protein Foams

摘要

Ultrasound treated whey protein foam at 10% concentration was characterized Theologically for its gel strength and stability. The 400 W ultrasound treatment at 20. 40 and 60% amplitude for 5, 15 and 25 minutes had increased gel strength up to 31% andimproved foam stability with reduced foam drainage by 31%. The continuous network of the treated whey protein foam remained as a weak gel with tan delta values > 0.1 although the overall treated sample had a slight increase of gel strength from 121 to 147 Pa.s~(1/z) compared to the untreated at 112 Pa.s~(1/z)