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Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2298–2309 | Cite as

Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology

  • Anju Boora Khatkar
  • Amarjeet Kaur
  • Sunil Kumar Khatkar
  • Nitin Mehta
Original Article
First Online:
Revised:
Accepted:

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 methodology 
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Notes

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.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Food Science & TechnologyPunjab Agricultural UniversityLudhianaIndia
  2. 2.Department of Dairy Technology, College of Dairy Science and TechnologyGuru Angad Dev Veterinary and Animal Sciences UniversityLudhianaIndia
  3. 3.Department of Livestock Products Technology, College of Veterinary SciencesGuru Angad Dev Veterinary and Animal Sciences UniversityLudhianaIndia

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