Spray-drying of protein/polysaccharide ...
Document type :
Article dans une revue scientifique
Permalink :
Title :
Spray-drying of protein/polysaccharide complexes: Dissociation of the effects of shearing and heating
Author(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]
Journal title :
Food Chemistry
Volume number :
297
Pages :
124943
Publisher :
Elsevier BV
Publication date :
2019-11-01
ISSN :
0308-8146
English keyword(s) :
LM pectin
Sodium caseinate
Atomization
Complexes
Thermal stability
Sodium caseinate
Atomization
Complexes
Thermal stability
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
English abstract : [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 ...
Show more >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.Show less >
Show more >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.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 :
2021-01-18T16:15:21Z