Titre :

Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins

Auteur(s) :

Fialho, Tatiana Lopes [Auteur]
Nogueira, Marcio [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Moreau, Anne [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Schuck, Pierre [Auteur]
Perrone, Ítalo Tuler [Auteur]
de Carvalho, Antônio Fernandes [Auteur]
Peres De Sa Peixoto Jr, Paulo [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]

Titre de la revue :

Food Structure

Nom court de la revue :

Food Structure

Numéro :

22

Pagination :

100132

Éditeur :

Elsevier BV

Date de publication :

2019-10

ISSN :

2213-3291

Mot(s)-clé(s) en anglais :

Milk powder
Lactose hydrolysis
SAXS
RMN

Discipline(s) HAL :

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

Résumé en anglais : [en]

Lactose hydrolyzed milk powder production remains a challenge for the dairy industry because of specific technological problems, such as stickiness and caking during drying. The molecular mechanisms that lead to these ...
Lire la suite >Lactose hydrolyzed milk powder production remains a challenge for the dairy industry because of specific technological problems, such as stickiness and caking during drying. The molecular mechanisms that lead to these problems are poorly understood. The aim of this study was to provide a better understanding of how galactose and glucose affect the organization and physicochemical behavior of milk powder molecules. In order to do so, we analyzed the organization and dynamics of lactose hydrolyzed milk powder particles after lactose hydrolyzed milk had been processed under anti-caking conditions. In general, the structure of the lactose hydrolyzed milk powder sample was characterized by a greater number of monosaccharides around proteins compared to those found in the lactose of a traditional milk powder sample. This difference can be explained by a combination of greater repulsive interactions between proteins as well a stronger attractive interaction between proteins and monosaccharides. Our data indicated that this difference in the molecular organization impacted milk powder’s hydration kinetics.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 :

2020-12-14T17:01:48Z