Titre :

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

Auteur(s) :

Liu, Weiji [Auteur]
Soochow University
Unité Matériaux et Transformations - UMR 8207 [UMET]
Chen, Xiao Dong [Auteur]
Jeantet, Romain [Auteur]
Andre, Christophe [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207

Bellayer, Séverine [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]

Titre de la revue :

Journal of Food Engineering

Nom court de la revue :

Journal of Food Engineering

Numéro :

289

Pagination :

110175

Éditeur :

Elsevier BV

Date de publication :

2021-01

ISSN :

0260-8774

Mot(s)-clé(s) en anglais :

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

Discipline(s) HAL :

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

Résumé en anglais : [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 ...
Lire la suite >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.Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2020-12-10T12:13:49Z