The Impact of High Frequency Ultrasound Waves on Diluted Whey Proteins Resulted From Dairy Processing Mohammed Matouqa*, Nii Susumub, Zaid Al-Anbera, Ohannes Markarianc, Omar Al-Ayeda and Tomohiko Tagawab (original) (raw)

2014, Research Journal of Pharmaceutical, Biological and Chemical Sciences

In this study, the effect of high frequency ultrasound (2.4MHz) on different low concentrations of yogurt and cheese whey proteins has investigated. Whey protein obtained directly from Jordan university yogurt factory, was diluted with distilled water to get different solutions with wide range of concentration, namely 0.1-50ppm. These prepared solutions have exposed to ultrasound irradiation for 20, 40, and 60 minutes. Ultrasound was found to increase the concentration of protein with the increase of time. This enhancement in concentration was defined as enrichment value (R). The enrichment value has reached a value more than 2 for whey protein produced from yogurt, and more than 2.5 of its initial concentration for whey protein produced from cheese. The results suggest that ultrasound waves have caused an increase in protein solubility, due to a change in protein conformation that allowed the hydrophilic part to expose more to water side. The kinetic study for data was revealed that the solubility of whey protein is almost first order in the case of yogurt whey, while it is not first order for whey resulted from cheese whey. Keywords: ultrasound, water treatment, whey protein enrichment, environmental management, industrial wastewater, protein recovery, dairy manufacturing, dairy waste.

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