Spray-drying of protein/polysaccharide ...
Type de document :
Article dans une revue scientifique
URL permanente :
Titre :
Spray-drying of protein/polysaccharide complexes: Dissociation of the effects of shearing and heating
Auteur(s) :
Wang, Jian [Auteur]
Maoulida, Faydi [Auteur]
Ben Amara, Chedia [Auteur]
Ghnimi, Sami [Auteur]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Dumas, Emilie [Auteur]
Gharsallaoui, Adem [Auteur]
Maoulida, Faydi [Auteur]
Ben Amara, Chedia [Auteur]
Ghnimi, Sami [Auteur]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Dumas, Emilie [Auteur]
Gharsallaoui, Adem [Auteur]
Titre de la revue :
Food Chemistry
Numéro :
297
Pagination :
124943
Éditeur :
Elsevier BV
Date de publication :
2019-11-01
ISSN :
0308-8146
Mot(s)-clé(s) en anglais :
LM pectin
Sodium caseinate
Atomization
Complexes
Thermal stability
Sodium caseinate
Atomization
Complexes
Thermal stability
Discipline(s) HAL :
Sciences du Vivant [q-bio]/Ingénierie des aliments
Résumé en anglais : [en]
The aim of this study was to dissociate the effect of atomization from that of heating during the spray-drying of Low Methoxyl (LM) pectin/sodium caseinate complexes. The properties of these complexes were studied by ...
Lire la suite >The aim of this study was to dissociate the effect of atomization from that of heating during the spray-drying of Low Methoxyl (LM) pectin/sodium caseinate complexes. The properties of these complexes were studied by measuring turbidity, particle size distribution, zeta-potential, as well as surface hydrophobicity of caseinate within the formed complexes. The results showed that the spraying step had a significant effect on the charge and the size of the complexes. In fact, the application of atomization resulted in the dissociation of caseinate/pectin aggregates especially for high pectin concentrations. Besides, the analysis of the surface hydrophobicity of caseinate indicated that complexation with high concentrations of pectin is able to protect the structure of the protein against heat denaturation. This study allowed a better understanding of the influence of atomization and heat treatment (during the dehydration step) on the molecular interactions within caseinate/pectin complexes.Lire moins >
Lire la suite >The aim of this study was to dissociate the effect of atomization from that of heating during the spray-drying of Low Methoxyl (LM) pectin/sodium caseinate complexes. The properties of these complexes were studied by measuring turbidity, particle size distribution, zeta-potential, as well as surface hydrophobicity of caseinate within the formed complexes. The results showed that the spraying step had a significant effect on the charge and the size of the complexes. In fact, the application of atomization resulted in the dissociation of caseinate/pectin aggregates especially for high pectin concentrations. Besides, the analysis of the surface hydrophobicity of caseinate indicated that complexation with high concentrations of pectin is able to protect the structure of the protein against heat denaturation. This study allowed a better understanding of the influence of atomization and heat treatment (during the dehydration step) on the molecular interactions within caseinate/pectin complexes.Lire moins >
Langue :
Anglais
Comité de lecture :
Oui
Audience :
Internationale
Vulgarisation :
Non
Établissement(s) :
Université de Lille
CNRS
INRA
ENSCL
CNRS
INRA
ENSCL
Collections :
Équipe(s) de recherche :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Date de dépôt :
2021-01-18T16:15:21Z