{"title":"Adsorption and reorganisation of whey proteins onto a molten milk fat droplet interface through experimental and modelling assessment","authors":"Marine Haas , Denis Flick , Fredéric Gaucheron , Delphine Huc-Mathis , Véronique Bosc","doi":"10.1016/j.foodhyd.2024.110809","DOIUrl":null,"url":null,"abstract":"<div><div>Milk is a complex emulsion, and understanding the adsorption of the various surface-active macromolecules onto the fat/water interface newly formed during homogenization is critical for optimizing dairy processing. This study investigates the adsorption dynamics using a commercial whey protein ingredient and melted anhydrous milk fat (50 °C). By employing drop surface tension measurements, interfacial dilatational rheology and a comprehensive modelling approach, we explore the adsorption process under realistic conditions. We propose a model describing diffusion, progressive saturation of the surface and reorganisation of proteins. For reorganisation, the proposed model introduces three parameters: the maximum loads of the interface without (Γ<sub>min</sub>) and with (Γ<sub>max</sub>) reorganisation and a characteristic time of reorganisation (τ<sub>reorg</sub>). The kinetic properties of whey proteins have been characterised by adjusting the parameters of the model. In addition, interfacial rheology and macroscopic observations of the droplets revealed regime changes in the organisation of the interface, confirming our hypothesis about the reorganisation built into the model. This study opens the way to the construction of a model for predicting the composition of the interface after homogenization at high pressure (HPH), taking account of competition between macromolecules (casein, phospholipids etc.).</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110809"},"PeriodicalIF":11.0000,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X2401083X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Milk is a complex emulsion, and understanding the adsorption of the various surface-active macromolecules onto the fat/water interface newly formed during homogenization is critical for optimizing dairy processing. This study investigates the adsorption dynamics using a commercial whey protein ingredient and melted anhydrous milk fat (50 °C). By employing drop surface tension measurements, interfacial dilatational rheology and a comprehensive modelling approach, we explore the adsorption process under realistic conditions. We propose a model describing diffusion, progressive saturation of the surface and reorganisation of proteins. For reorganisation, the proposed model introduces three parameters: the maximum loads of the interface without (Γmin) and with (Γmax) reorganisation and a characteristic time of reorganisation (τreorg). The kinetic properties of whey proteins have been characterised by adjusting the parameters of the model. In addition, interfacial rheology and macroscopic observations of the droplets revealed regime changes in the organisation of the interface, confirming our hypothesis about the reorganisation built into the model. This study opens the way to the construction of a model for predicting the composition of the interface after homogenization at high pressure (HPH), taking account of competition between macromolecules (casein, phospholipids etc.).
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
