Sugar type matters in spray drying: ...
Document type :
Article dans une revue scientifique: Article original
Permalink :
Title :
Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins
Author(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 (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
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]
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 (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
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]
Journal title :
Food Structure
Abbreviated title :
Food Structure
Volume number :
22
Pages :
100132
Publisher :
Elsevier BV
Publication date :
2019-10
ISSN :
2213-3291
English keyword(s) :
Milk powder
Lactose hydrolysis
SAXS
RMN
Lactose hydrolysis
SAXS
RMN
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
English abstract : [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 ...
Show more >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.Show less >
Show more >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.Show less >
Language :
Anglais
Peer reviewed article :
Oui
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 :
2020-12-14T17:01:48Z