Title :

Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger

Author(s) :

Liu, Weiji [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Soochow University
Chen, Xiao Dong [Auteur]
Jeantet, Romain [Auteur]
Andre, Christophe [Auteur]
Hautes Etudes d’Ingénieur [Lille] [HEI]
Unité Matériaux et Transformations (UMET) - UMR 8207
Bellayer, Séverine [Auteur]
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
Unité Matériaux et Transformations (UMET) - UMR 8207
Delaplace, Guillaume [Auteur]
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207

Journal title :

Journal of Food Engineering

Abbreviated title :

Journal of Food Engineering

Volume number :

289

Pages :

110175

Publisher :

Elsevier BV

Publication date :

2021-01

ISSN :

0260-8774

English keyword(s) :

Casein/whey ratio
Whey protein fouling
Plate heat exchanger
Denaturation kinetic constant

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments

English abstract : [en]

Dairy fouling is a ubiquitous problem in food processing, however, the fouling mechanism is not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically ...
Show more >Dairy fouling is a ubiquitous problem in food processing, however, the fouling mechanism is not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically reconstituted from whey protein isolate powder (WPI). The effect of casein on fouling has been rarely considered despite it is the major component of milk proteins. To fill this gap, whey protein-based model fluids containing different casein concentrations and fixed content of added calcium were prepared, leading to various Casein/WPI mass ratios. The effect of Casein/WPI on β-lactoglobulin (BLG) denaturation at molecular level and subsequent fouling behavior in the pilot-scale plate heat exchanger during pasteurization treatment was investigated. It was shown that Casein/WPI significantly affects the fouling behavior: at low Casein/WPI, fouling mass dropped dramatically until a minimum value was reached located at Casein/WPI of 0.2. While at higher Casein/WPI, fouling mass increased with elevated Casein/WPI. Element mapping of the fouling layer also reveals that different structures and fouling mechanisms occur depending on Casein/WPI ratio. Finally, it was established that contrary to WPI solutions, BLG thermal denaturation is poorly correlated to decrease/extent of fouling for casein protein-based solutions showing that the presence of casein deeply modifies mineral and protein interactions and fouling build-up.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2020-12-10T12:13:49Z