ULTRASOUND-DRIVEN IMPROVEMENT OF FOAMABILITY IN BEVERAGE PROTEINS
Abstract
This study investigates the effect of ultrasound treatment on the foamability of proteins used in beverages, aiming to enhance their foaming properties for improved product quality. Ultrasound, known for its ability to induce physical and chemical changes in materials, was applied to protein solutions under various conditions to evaluate its impact on foam formation and stability. Beverage proteins, such as whey and soy proteins, were subjected to ultrasound at different frequencies and intensities, and their foamability was assessed through measurements of foam volume, stability, and bubble size distribution.
The results demonstrate that ultrasound treatment significantly enhances the foamability of beverage proteins. The application of ultrasound led to a notable increase in foam volume and stability, with optimized conditions resulting in finer bubble sizes and improved foam structure. These improvements are attributed to ultrasound-induced changes in protein structure, which enhance protein-protein interactions and promote more stable foam formation.
Keywords
Ultrasound, Foamability, Beverage Proteins, Protein Foam FormationHow to Cite
Downloads
Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.
