Title :

Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics

Author(s) :

Nasser, Sarah [Auteur]
Jeantet, Romain [Auteur]
Peres De Sa Peixoto Jr, Paulo [Auteur]
Processus aux Interfaces et Hygiène des Matériaux [PIHM]
Unité Matériaux et Transformations (UMET) - UMR 8207
Ronse, Gilles [Auteur]
Nuns, Nicolas [Auteur]
Unité de Catalyse et Chimie du Solide (UCCS) - UMR 8181
Unité de Catalyse et Chimie du Solide - UMR 8181 [UCCS]
Pourpoint, Frederique [Auteur]
Unité de Catalyse et Chimie du Solide - UMR 8181 [UCCS]
Burgain, Jennifer [Auteur]
Gaiani, Claire [Auteur]
Hedoux, Alain [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Processus aux Interfaces et Hygiène des Matériaux [PIHM]
174496|||Unité Matériaux et Transformations - UMR 8207 [UMET]

Journal title :

Journal of Food Engineering

Volume number :

206

Pages :

57-66

Publisher :

Elsevier

Publication date :

2017-08

ISSN :

0260-8774

English keyword(s) :

Micellar casein powder
Storage
Rehydration
Microstructure
Surface

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments
Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Physique [physics]/Matière Condensée [cond-mat]/Systèmes désordonnés et réseaux de neurones [cond-mat.dis-nn]
Sciences du Vivant [q-bio]/Alimentation et Nutrition
Chimie/Chimie inorganique
Sciences de l'ingénieur [physics]/Génie des procédés
Physique [physics]/Matière Condensée [cond-mat]/Systèmes désordonnés et réseaux de neurones [cond-mat.dis-nn]

English abstract : [en]

Micellar casein (MC) powder must be completely dispersed and dissolved in water to fully exhibit their functional properties. However, the rehydration properties of these powders decline strongly during storage, leading ...
Show more >Micellar casein (MC) powder must be completely dispersed and dissolved in water to fully exhibit their functional properties. However, the rehydration properties of these powders decline strongly during storage, leading to loss of solubility and longer rehydration time. In this work, controlled ageing was applied to a MC powder in order to better understand the mechanisms responsible for the deterioration of rehydration properties in the course of storage. The objective was to investigate evolutions of powder surface structure and composition as well as the link between these changes and the decline in rehydration properties, which were evaluated through characteristic times of different steps constituting the full rehydration process. Lipid migration (towards the particle surface) and increase of interactions between surface micellar particles during storage were proven to be responsible for major changes in different rehydration stages. First, the delay in water penetration into particles was quantified; then, the increase of particle fragmentation time was determined and finally, an extended total rehydration time was evidenced. Analysis of the characteristic times of different rehydration stages shows unambiguously that the main step increasing the total rehydration time of aged powder is not lipid migration but the crosslink formation during storage, which can thus be considered as the rate-limiting stage for rehydration of aged powder.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
ENSCL
CNRS
INRA
Centrale Lille
Univ. Artois

Collections :

• Unité de Catalyse et Chimie du Solide (UCCS) - UMR 8181
• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Matériaux Moléculaires et Thérapeutiques
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
RMN et matériaux inorganiques (RM2I)

Submission date :

2019-05-16T17:20:57Z
2022-03-29T08:26:37Z