Title :

Microstructure and chemical composition of camel and cow milk powders’ surface

Author(s) :

Zouari, Ahmed [Auteur]
Schuck, Pierre [Auteur]
Gaucheron, Frédéric [Auteur]
Triki, Mehdi [Auteur]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Gauzelin-Gaiani, Claire [Auteur]
Lopez, Christelle [Auteur]
Attia, Hamadi [Auteur]
Ayadi, Mohamed Ali [Auteur]

Journal title :

LWT

Abbreviated title :

LWT

Volume number :

117

Pages :

108693

Publisher :

Elsevier BV

Publication date :

2020-01

ISSN :

0023-6438

English keyword(s) :

X-ray photoelectron spectroscopy
Surface composition
Camel milk powder
CLSM
SEM

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments

English abstract : [en]

This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) ...
Show more >This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a ‘brain’-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2020-12-04T13:56:15Z