Schulnies Frank, Höhme Lisa, Kleinschmidt Thomas
Department of Applied Biosciences and Process Engineering, Anhalt University of Applied Sciences, 06366 Köthen, Germany.
Foods. 2023 Dec 18;12(24):4519. doi: 10.3390/foods12244519.
This research reveals the underlying mechanisms that make high-intensity ultrasound an effective tool to reduce the viscosity of micellar casein concentrates and to enhance the solubility of the respective powders. Micellar casein concentrates (MCC) gained great importance in the production of valuable food products with high protein content, but the processing properties of the reconstituted solutions are deficient. Even though several presumptions were established, the reasons why ultrasound is able to reduce the product viscosity and what limitations occur when using sonication technology are still not clear yet. Our study aims to investigate those reasons by combining analyses of viscosity measurements, particle size distributions, solubility, and hydration. The data presented demonstrate that undissolved, highly hydrated particles play an important role in micellar casein concentrates showing a high viscosity. We conclude on the high voluminosity of those particles, since improved solubility and decreased viscosity are accompanying effects. The determined voluminosities of those particles are 35-40% higher than for colloidal dissolved micelles. Hence, the viscosity reduction of up to 50% can be only obtained by sonicating micellar casein concentrates derived from powder reconstitution, whereas ultrasonication of freshly prepared membrane-filtrated MCC does not reduce viscosity.
本研究揭示了使高强度超声成为降低酪蛋白胶束浓缩物粘度及提高相应粉末溶解度的有效工具的潜在机制。酪蛋白胶束浓缩物(MCC)在高蛋白含量的高价值食品生产中变得极为重要,但重构溶液的加工性能存在缺陷。尽管已经提出了几种假设,但超声为何能够降低产品粘度以及使用超声技术时会出现哪些限制仍不清楚。我们的研究旨在通过结合粘度测量、粒度分布、溶解度和水合作用分析来探究这些原因。所呈现的数据表明,未溶解的、高度水合的颗粒在显示高粘度的酪蛋白胶束浓缩物中起重要作用。由于溶解度提高和粘度降低是伴随效应,我们基于这些颗粒的高体积性得出结论。这些颗粒的测定体积比胶体溶解的胶束高35 - 40%。因此,只有通过对粉末重构得到的酪蛋白胶束浓缩物进行超声处理,才能使粘度降低高达50%,而对新制备的经膜过滤的MCC进行超声处理并不会降低粘度。