Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability

这个项目是墨尔本大学、澳大利亚食品科学和澳大利亚乳制品成分集团之间的一个新兴合作项目。我们的目标是利用声学产生的化学和物理效应来修饰乳制品蛋白质。用这种方法转化含硫蛋白质应克服目前在全脂牛奶和乳清蛋白的热加工中遇到的许多困难。这项工作将使澳大利亚乳制品行业在开发基于新型微/纳米结构的有价值、热稳定和独特功能的成分方面处于卓越地位。现有的世界级专业技术将进一步发展超声加工和声化学作为前沿技术。

This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole milk and whey proteins. This work will place the Australian dairy industry in a pre-eminent position for the development of valuable, heat-stable and uniquely functional ingredients based on novel micro/nano structures. Existing world class expertise will be further developed in ultrasonic processing and sonochemistry as frontier technologies.