Song Bong, Zhang Yumeng, Yang Baojia, Zhu Panpan, Pang Xiaoyang, Xie Ning, Zhang Shuwen, Lv Jiaping
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Foods. 2021 Nov 3;10(11):2673. doi: 10.3390/foods10112673.
Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce modified MCC, such as ultrasound (US). This work investigated the impact of US on the physical and functional properties of MCC under temperature-controlled and -uncontrolled conditions for different time intervals. Under temperature-controlled ultrasound (TC-US) treatment, a reduction was found in the supernatant particle size of casein micelles. Soluble calcium content and hydrophobicity increased following ultrasound treatment at 20 °C, resulting in a remarkable improvement in emulsification. However, long-time ultrasonication led to an unstable state, causing the MCC solutions to show shear thinning behavior (pseudoplastic fluid). Compared with 50 °C temperature-controlled ultrasonication, ultrasonication at 20 °C had a greater influence on particle size, viscosity and hydrophobicity. These findings indicate that 20 °C TC-US could be a promising technology for the modification of MCC.
微胶粒酪蛋白浓缩物（MCC）是一种蛋白质含量高的新型乳制品成分。然而，其较差的功能特性阻碍了其进一步应用的潜力，凸显了使用创新加工方法生产改性MCC的重要性，如超声（US）。这项工作研究了在温度控制和非控制条件下，不同时间间隔的超声处理对MCC物理和功能特性的影响。在温度控制超声（TC-US）处理下，发现酪蛋白胶粒的上清液粒径减小。在20℃超声处理后，可溶性钙含量和疏水性增加，乳化性能显著改善。然而，长时间超声处理导致不稳定状态，使MCC溶液呈现剪切变稀行为（假塑性流体）。与50℃温度控制超声处理相比，20℃超声处理对粒径、粘度和疏水性的影响更大。这些发现表明，20℃的TC-US可能是一种很有前景的MCC改性技术。
