Madadlou Ashkan, Mousavi Mohammad Ebrahimzadeh, Emam-djomeh Zahra, Ehsani Mohammadreza, Sheehan David
Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Ultrason Sonochem. 2009 Jun;16(5):644-8. doi: 10.1016/j.ultsonch.2008.12.018. Epub 2009 Jan 6.
Casein solutions with different pH values were sonicated at a frequency of 35kHz and increasing acoustic powers. As the sonication power increased, turbidity of solutions and particle diameter decreased at any given pH value, suggesting particles disruption due to the ultrasonic treatment. The magnitude of decrease in re-assembled micelles diameter was greater at a higher pH, indicating an interaction between pH and sonication power in sonodissociation. This interaction is attributed to a looser structure of micelles at higher pH values which increases the efficiency of ultrasonic disruption and not directly to the increased cavitation efficiency. We argue that increased cavitation efficiency with increasing sonication power, which enhances shear forces is the most likely reason for sonodisruption of re-assembled casein micelles.
将不同pH值的酪蛋白溶液在35kHz频率下进行超声处理，并逐渐增加声功率。随着超声功率的增加，在任何给定pH值下，溶液的浊度和颗粒直径均减小，这表明超声处理导致颗粒破裂。在较高pH值下，重新组装的胶束直径减小的幅度更大，这表明在声解离过程中pH值与超声功率之间存在相互作用。这种相互作用归因于较高pH值下胶束结构更松散，从而提高了超声破坏的效率，而不是直接归因于空化效率的提高。我们认为，随着声功率增加，空化效率提高，从而增强了剪切力，这是重新组装的酪蛋白胶束发生声破坏的最可能原因。
