Titre :

Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach

Auteur(s) :

Grostete, Margot [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Lee, Jeehyun [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Msibi, Zanele [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Boissel, Françoise [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Jimenez, Maude [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Jeantet, Romain [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Lanotte, Luca [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]

Titre de la revue :

International Journal of Biological Macromolecules

Nom court de la revue :

International Journal of Biological Macromolecules

Numéro :

274

Pagination :

133291

Éditeur :

Elsevier BV

Date de publication :

2024-08

ISSN :

0141-8130

Mot(s)-clé(s) en anglais :

Surface
Fouling
Whey protein
Unfolding
Denaturation
Rheology

Discipline(s) HAL :

Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire

Résumé en anglais : [en]

Understanding how shear affects whey protein stability is crucial to deal with typical industrial issues occurring at the bulk solution/surface interface, such as fouling during heat treatments. However, at the state of ...
Lire la suite >Understanding how shear affects whey protein stability is crucial to deal with typical industrial issues occurring at the bulk solution/surface interface, such as fouling during heat treatments. However, at the state of the art, this effect remains unclear, contrary to that of temperature. This article presents a novel strategy to study the impact of shear rate and concentration on the accumulation of whey protein surficial deposits. It consists in applying a range of shear rates (0–200 s−1) at controlled temperature (65 °C) on whey protein solutions (5–10 wt%) by a parallel plate rheometer equipped with a glass disc, thus allowing the off-line characterization of the deposits by microscopy. Our results highlight an unequivocal effect of increasing shear stress. At 5 wt%, it fosters the formation of primary deposits (≈ 10 μm), whereas at 10 wt% it results in the development of complex branched structures (≈ 50 μm) especially for shear rates ranging from 140 s−1 to 200 s−1. Based on the classification by size of the observed populations, we discuss possible hypotheses for the deposit growth kinetics, involving the interplay of different physico-chemical protein-surface interactions and paving the way to future further investigations.Lire moins >

Langue :

Anglais

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
CNRS
INRAE
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2024-07-04T15:21:00Z
2024-07-05T08:28:18Z
2024-07-05T08:41:27Z