Flow process and heating conditions modulate ...
Document type :
Article dans une revue scientifique: Article original
Permalink :
Title :
Flow process and heating conditions modulate the characteristics of whey protein aggregates.
Author(s) :
de Guibert, Domitille [Auteur]
Hennetier, Marie [Auteur]
Martin, François [Auteur]
Six, Thierry [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Gu, Yingying [Auteur]
Le Floch-Fouéré, Cécile [Auteur]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
Jeantet, Romain [Auteur]
Hennetier, Marie [Auteur]
Martin, François [Auteur]
Six, Thierry [Auteur]

Unité Matériaux et Transformations - UMR 8207 [UMET]
Gu, Yingying [Auteur]
Le Floch-Fouéré, Cécile [Auteur]
Delaplace, Guillaume [Auteur]

Unité Matériaux et Transformations (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
Jeantet, Romain [Auteur]
Journal title :
Journal of Food Engineering
Abbreviated title :
Journal of Food Engineering
Pages :
109675
Publisher :
Elsevier BV
Publication date :
2020-01
ISSN :
0260-8774
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
English abstract : [en]
Whey protein fractal aggregates reveal different texturizing properties depending on their size. This study characterize the effect of three process parameters (flow regime, heating residence time (RTh) and heating ...
Show more >Whey protein fractal aggregates reveal different texturizing properties depending on their size. This study characterize the effect of three process parameters (flow regime, heating residence time (RTh) and heating temperature) on the size and shape of aggregates formed at a semi-industrial scale using a dynamic tubular heat exchanger, and identify the mechanisms involved in their formation. The study showed that physicochemical parameters are not the unique levers to modulate agregates properties but process parameters are also efficient. Asymetrical-Flow-Field-Flow-Fractionation was used to highlight the significant increase of aggregate size produced under transient regime conditions compared to laminar and turbulent regimes. Even larger aggregates were obtained while increasing the heating temperature from 80 to 85 °C since the unfolding aggregation of protein was controlled by the aggregation step. Moreover, RTh showed no effect on aggregate formation. This study paves the way to the control of aggregate properties obtained in a continuous dynamic mode.Show less >
Show more >Whey protein fractal aggregates reveal different texturizing properties depending on their size. This study characterize the effect of three process parameters (flow regime, heating residence time (RTh) and heating temperature) on the size and shape of aggregates formed at a semi-industrial scale using a dynamic tubular heat exchanger, and identify the mechanisms involved in their formation. The study showed that physicochemical parameters are not the unique levers to modulate agregates properties but process parameters are also efficient. Asymetrical-Flow-Field-Flow-Fractionation was used to highlight the significant increase of aggregate size produced under transient regime conditions compared to laminar and turbulent regimes. Even larger aggregates were obtained while increasing the heating temperature from 80 to 85 °C since the unfolding aggregation of protein was controlled by the aggregation step. Moreover, RTh showed no effect on aggregate formation. This study paves the way to the control of aggregate properties obtained in a continuous dynamic mode.Show less >
Language :
Anglais
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
Université de Lille
CNRS
INRA
ENSCL
CNRS
INRA
ENSCL
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2020-12-04T11:46:49Z