Version 1
: Received: 23 May 2024 / Approved: 24 May 2024 / Online: 24 May 2024 (08:38:14 CEST)
How to cite:
Cheng, Y.; Shi, X.; Yeboah, G. B.; Chen, L.; Wu, J. Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels. Preprints2024, 2024051609. https://doi.org/10.20944/preprints202405.1609.v1
Cheng, Y.; Shi, X.; Yeboah, G. B.; Chen, L.; Wu, J. Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels. Preprints 2024, 2024051609. https://doi.org/10.20944/preprints202405.1609.v1
Cheng, Y.; Shi, X.; Yeboah, G. B.; Chen, L.; Wu, J. Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels. Preprints2024, 2024051609. https://doi.org/10.20944/preprints202405.1609.v1
APA Style
Cheng, Y., Shi, X., Yeboah, G. B., Chen, L., & Wu, J. (2024). Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels. Preprints. https://doi.org/10.20944/preprints202405.1609.v1
Chicago/Turabian Style
Cheng, Y., Lihong Chen and Juan Wu. 2024 "Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels" Preprints. https://doi.org/10.20944/preprints202405.1609.v1
Abstract
Whey protein was pretreated with multi-frequency ultrasound in mono, dual, and tri-frequency modes. The effect of multi-frequency ultrasound pretreatment on the hardness, chemical forces, and microstructure of acid-induced whey protein gel was investigated. Whey protein gels pretreated with dual and tri-frequency ultrasound showed higher hardness (p3.35 mm) in those samples were resisted to gastric digestion. Moreover, the tri-frequency ultrasound pretreatment of whey protein gel released the least free amino group during gastric digestion. In contrast, whey protein gel with the mono-frequency ultrasound pretreatment released the highest amount of free amino acid group during intestinal digestion. Findings from this study suggested that gel hardness and network density could modulate the digestion behaviors of protein gels.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
