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Hot topic: Sonication increases the heat stability of whey proteins

M. Ashokkumar^*,1, J. Lee^*, B. Zisu, R. Bhaskarcharya^*, M. Palmer and S. Kentish^*

^* Particulate Fluids Processing Centre, School of Chemistry and Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia
Dairy Innovation Australia Limited, 671 Sneydes Road, Werribee 3030, Australia

¹ Corresponding author: masho{at}unimelb.edu.au

The thickening or gelling of protein-based dairy streams and ingredients upon exposure to heat has been an ongoing problem in dairy processing for many decades. This phenomenon can restrict the range of dairy product options and reduce manufacturing efficiencies by limiting the type and extent of heat treatment that can be used. In this report, we outline a novel approach to overcoming this problem. The use of preheating treatments to induce whey protein aggregate formation in whey products is well known in the field. However, we show that the application of ultrasound for a very short duration after such a heating step breaks down these aggregates and prevents their reformation on subsequent heating, thereby reducing the viscosity increase that is usually associated with this process. This novel technique has the potential to provide significant economic benefit to the dairy manufacturing industry.

Key Words: ultrasound • whey protein • heat stability • sonication