Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology
- 77 Downloads
Abstract
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box–Behnken Design with three independent variables i.e. amplitude (20–40%), time (10–20 min) and concentration (10–15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.
Keywords
Ultrasound Whey protein Modification Solubility Response surface methodologyNotes
Acknowledgements
Authors are highly thankful to Department of Food Science and Technology, Punjab Agricultural University, Ludhiana for providing research oriented environment and great opportunity for successful completion of this work.
References
- Arzeni C, Martinez K, Zema P, Arias A, Pérez OE, Pilosof AMR (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108:463–472. https://doi.org/10.1016/j.jfoodeng.2011.08.018 CrossRefGoogle Scholar
- Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour protein. J Agric Food Chem 25:258–261. https://doi.org/10.1021/jf60210a044 CrossRefGoogle Scholar
- Bouaouina H, Desrumaux A, Loisel C, Legrand J (2006) Functional properties of whey proteins as affected by dynamic high-pressure treatment. Int Dairy J 16:275–284. https://doi.org/10.1016/j.idairyj.2005.05.004 CrossRefGoogle Scholar
- Coffmann CW, Garcia VV (1977) Functional properties and amino acid content of a protein isolate from mung bean flour. J Food Technol 12:473–484CrossRefGoogle Scholar
- Gani A, Baba WN, Ahmad M, Shah U, Khan AA, Wani IA, Masoodi FA, Gani A (2016) Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry. LWT - Food Sci Technol 66:496–502. https://doi.org/10.1016/j.lwt.2015.10.067 CrossRefGoogle Scholar
- Haque ZU, Mozaffar Z (1992) Casein hydrolysate. II. Functional properties of peptides. Food Hydrocoll 5:559–571. https://doi.org/10.1016/S0268-005X(09)80125-2 CrossRefGoogle Scholar
- Hu H, Wu J, Li-Chan ECY, Zhu L, Zhang F, Xu X, Fan G, Wang L, Huang X, Pan S (2013) Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocoll 30:647–655. https://doi.org/10.1016/j.foodhyd.2012.08.001 CrossRefGoogle Scholar
- Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL (2008) Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J Food Eng 86(2):281–287. https://doi.org/10.1016/j.jfoodeng.2007.10.004 CrossRefGoogle Scholar
- Jambrak AR, Lelas V, Mason TJ, Krešić G, Badanjak M (2009) Physical properties of ultrasound treated soy proteins. J Food Eng 93:386–393. https://doi.org/10.1016/j.jfoodeng.2009.02.001 CrossRefGoogle Scholar
- Jambrak AR, Mason TJ, Lelas V, Krešić G (2010) Ultrasonic effect on physicochemical and functional properties of α-lactalbumin. LWT - Food Sci Technol 43:254–262. https://doi.org/10.1016/j.lwt.2009.09.001 CrossRefGoogle Scholar
- Jambrak AR, Mason TJ, Lelas V, Paniwnyk L, Herceg Z (2014) Effect of ultrasound treatment on particle size and molecular weight of whey proteins. J Food Eng 121:15–23. https://doi.org/10.1016/j.jfoodeng.2013.08.012 CrossRefGoogle Scholar
- Kentish S, Ashokkumar M (2011) The physical and chemical effects of ultrasound BT—ultrasound technologies for food and bioprocessing. In: Feng H, Barbosa-Canovas G, Weiss J (eds) Ultrasound technologies for food and bioprocessing. Springer, New York, p 1–12Google Scholar
- Khatkar SK, Gupta VK, Khatkar AB (2014) Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process. J Food Sci Technol 51(9):1956–1964. https://doi.org/10.1007/s13197-014-1259-0 CrossRefGoogle Scholar
- Kinsella JE, Rector DJ, Phillips LG (1994) Physicochemical properties of proteins: texturization via gelation, glass and film formation BT—protein structure-function relationships in foods. In: Yada RY, Jackman RL, Smith JL (eds) Protein structure–functional relationships in foods. Springer, Boston, p 1–21Google Scholar
- Liu Z, Guo B, Su M, Wang Y (2012) Effect of ultrasonic treatment on the functional properties of whey protein isolates. Adv Mat Res 443–444:660–665. https://doi.org/10.4028/www.scientific.net/AMR.443-444.660 Google Scholar
- O’Donnell CP, Tiwari BK, Bourke P, Cullen PJ (2010) Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol 21:358–367CrossRefGoogle Scholar
- O’Sullivan J, Arellano M, Pichot R, Norton I (2014) The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocoll 42:386–396. https://doi.org/10.1016/j.foodhyd.2014.05.011 CrossRefGoogle Scholar
- Onwulata C, Tomasula P (2004) Whey texturization: a way forward. Food Technol 58:50–54Google Scholar
- Pihlanto A, Korhonen H (2003) Bioactive peptides and proteins. Adv Food Nutr Res 47:175–276. https://doi.org/10.1016/S1043-4526(03)47004-6 CrossRefGoogle Scholar
- Pires FCS, da Silva Pena R (2017) Optimization of spray drying process parameters for tucupi powder using the response surface methodology. J Food Sci Technol. https://doi.org/10.1007/s13197-017-2803-5 Google Scholar
- Ren C, Park EY, Kim JY, Lim ST (2016) Enhancing dispersion stability of alpha-tocopherol in aqueous media using maize starch and ultrasonication. LWT - Food Sci Technol 68:589–594. https://doi.org/10.1016/j.lwt.2016.01.001 CrossRefGoogle Scholar
- Riener J, Noci F, Cronin DA, Morgan DJ, Lyng JG (2009) The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation. Food Chem 114:905–911. https://doi.org/10.1016/j.foodchem.2008.10.037 CrossRefGoogle Scholar
- Schmidt RH, Packard VS, Morris H (1984) Effect of processing on whey protein functionality. J Dairy Sci 67:2723–2733. https://doi.org/10.3168/jds.S0022-0302(84)81630-6 CrossRefGoogle Scholar
- Shirzad H, Niknam V, Taheri M, Ebrahimzadeh H (2017) Ultrasound-assisted extraction process of phenolic antioxidants from olive leaves: a nutraceutical study using RSM and LC–ESI–DAD–MS. J Food Sci Technol 54:2361–2371. https://doi.org/10.1007/s13197-017-2676-7 CrossRefGoogle Scholar
- Singh B, Singh N, Thakur S, Kaur A (2017) Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon. J Food Sci Technol 54(4):921–932. https://doi.org/10.1007/s13197-016-2356-z CrossRefGoogle Scholar
- Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol 21:323–331CrossRefGoogle Scholar
- Tang C, Yang X-Q, Chen Z, Wu H, Peng ZY (2005) Physicochemical and structural characteristics of sodium caseinate biopolymers induced by microbial transglutaminase. J Food Biochem 29:402–421. https://doi.org/10.1111/j.1745-4514.2005.00038.x CrossRefGoogle Scholar
- Tang CH, Wang XY, Yang XQ, Li L (2009) Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties. J Food Eng 92:432–437. https://doi.org/10.1016/j.jfoodeng.2008.12.017 CrossRefGoogle Scholar
- Tavares T, Ramos OL, Malcata FX (2017) β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate. J Food Sci Technol 54(13):4387–4396. https://doi.org/10.1007/s13197-017-2912-1 CrossRefGoogle Scholar
- Thakur R, Saberi B, Pristijono P, Stathopoulos CE, Golding JB, Scarlett CJ, Bowyer M, Vuong QV (2017) Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation. J Food Sci Technol 54:2270–2278. https://doi.org/10.1007/s13197-017-2664-y CrossRefGoogle Scholar
- Turgeon SL, Gauthier SF, Paquin P (1992) Emulsifying property of whey peptide fractions as a function of pH and ionic strength. J Food Sci 57:601–604. https://doi.org/10.1111/j.1365-2621.1992.tb08052.x CrossRefGoogle Scholar
- Wagh RV, Chatli MK (2017) Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system. J Food Sci Technol 54:1565–1576. https://doi.org/10.1007/s13197-017-2588-6 CrossRefGoogle Scholar
- Zayas JF (1997a) Emulsifying properties of proteins BT—functionality of proteins in food. In: Zayas JF (ed) Functionality of protein in food. Springer, Berlin, Heidelberg, p 134–227Google Scholar
- Zayas JF (1997b) Solubility of proteins BT—functionality of proteins in food. In: Zayas JF (ed) Functionality of protein in food. Springer, Berlin, p 6–75Google Scholar
- Zisu B, Lee J, Chandrapala J, Bhaskaracharya R, Palmer M, Kentish S, Ashokkumar M (2011) Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders. J Dairy Res 78:226–232. https://doi.org/10.1017/S0022029911000070 CrossRefGoogle Scholar
- Zou Y, Wang L, Cai P, Li P, Zhang M, Sun Z, Sun C, Xu W, Wang D (2017) Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash. Int J Biol Macromol. https://doi.org/10.1016/j.ijbiomac.2017.03.011 Google Scholar