摘要
Conventional or traditional methods for the use of food processing have been outperformed by novel approaches recently. One such promising technology is ultra-sonication and recent studies have shown better effects in physical characteristics of food which are induced by ultrasound. The previous researches further emphasize that the introduction of ultra-sonication on dairy proteins has resulted in the improvement of their structural, physical and chemical properties while it is widely used in hydrocolloid systems to accelerate the gelation process. Therefore this theory could be useful for the gelation of milk proteins in the presence of a polysaccharide. After discussing briefly on hydrocolloids and the theory of ultrasound, the possibility and the impact of ultrasound on gelation of milk protein mixtures with Carrageenan is highlighted in this study. The inherent characteristics of both milk proteins and carrageenan and properties of the ultrasound treatment have cumulatively effect on gelation. Therefore, there is a necessity to develop specific variables depending on the type of dairy product.
Conventional or traditional methods for the use of food processing have been outperformed by novel approaches recently. One such promising technology is ultra-sonication and recent studies have shown better effects in physical characteristics of food which are induced by ultrasound. The previous researches further emphasize that the introduction of ultra-sonication on dairy proteins has resulted in the improvement of their structural, physical and chemical properties while it is widely used in hydrocolloid systems to accelerate the gelation process. Therefore this theory could be useful for the gelation of milk proteins in the presence of a polysaccharide. After discussing briefly on hydrocolloids and the theory of ultrasound, the possibility and the impact of ultrasound on gelation of milk protein mixtures with Carrageenan is highlighted in this study. The inherent characteristics of both milk proteins and carrageenan and properties of the ultrasound treatment have cumulatively effect on gelation. Therefore, there is a necessity to develop specific variables depending on the type of dairy product.
