New application note covers application of high resolution ultrasonic spectroscopy to monitor acid-induced gelation of whey proteins
Ultrasonic Scientific has produced a new free technical note detailing a new technique in which high resolution ultrasonic spectroscopy can be used to monitor acid induced gelation of whey proteins.
The HR-US (high resolution ultrasonic spectrometers) perform a fast, non-destructive, high resolution analysis for a number of materials including food products.
In this instance the HR-US 102 is used to analyse the kinetics of gelation of a whey protein in aqueous solution (2%w/w) at different rates of acidification.
To measure the rate of acidification a concentration of GDL powder was gradually added to the whey protein solution over a period of one minute.
The samples were then injected into the HR-US and measured over time.
The results are shown on the free-of-charge one page document available from Ultrasonic Scientific.
The results are presented in figures indicating the pre-gelation, gelation, and post gelation processes when both slow and fast acidification of the whey protein took place.
The conclusions from the analyses are also disclosed in the new application note.
HR-US technology is ideal for use in the food industry and a wide range of other industries such as pharmaceutical, biotech, polymer, personal care, etc.
The technical poster is available free of charge from Ultrasonic Scientific and is available in either electronic format or as a hard copy.
