Titre :

Dried whey protein fractal aggregates for substituting texturizing additives in dairy products

Auteur(s) :

De Guibert, Domitille [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
François, Martin [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Kharlamova, Anna [Auteur]
Institut des Molécules et Matériaux du Mans [IMMM]
Kerjouh, Ali [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Le Floch-Fouéré, Cécile [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Jeantet, Romain [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]

Titre de la manifestation scientifique :

15th International Hydrocolloids Conference

Ville :

Melbourne

Pays :

Australie

Date de début de la manifestation scientifique :

2020-03-02

Mot(s)-clé(s) en anglais :

émulsion
texture
agrégat
produit laitier
lactoserum
séchage
protéine fractale

Discipline(s) HAL :

Sciences du Vivant [q-bio]
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences de l'ingénieur [physics]/Génie des procédés

Résumé en anglais : [en]

Whey protein (WP) have been extensively studied in the past and are commonly used for their functional and nutritional properties in food products. Recently, fractal WP aggregates of different sizes and developed at ...
Lire la suite >Whey protein (WP) have been extensively studied in the past and are commonly used for their functional and nutritional properties in food products. Recently, fractal WP aggregates of different sizes and developed at laboratory scale have shown their ability to gel, increase viscosity, and texture low-fat emulsions1-5, making them good candidates for substituting non-dairy additives currently used in dairy industries. Moreover, the feasibility of producing such aggregates at continuous pilot scale (100 kg.h-1) as well as controlling their size thanks to process levers has been reported very recently6. The objective of this work is to go even further in the design of the technological route leading to these aggregates by adding a stabilization step by concentration and drying and to study the impact of these steps on the functional properties of aggregates in terms of viscosity, gelation and emulsion texturizing efficiency.This study shows that a post-aggregation occurs during drying, increasing the size of the aggregates formed upon heat treatment. Therefore, the resulting properties of the dried aggregates were significantly modified as functional properties have been previously shown to be dependent on aggregate size. However, the correlation between the functional properties and the size of aggregates was not modified by the drying step. The best gelling properties were shown to depend on the small fractal aggregates, whereas the best viscosifying properties were attributed to large fractal aggregates. On the other hand, iIncreasing the size of the aggregates during drying leads to a decrease in the efficiency of the emulsion texturing . This study clarifies the potential applications of fractal aggregates as a dry dairy ingredient.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 :

2021-10-05T04:58:32Z