Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions

Erabit, Nicolas; Flick, Denis; Álvarez, G.

doi:10.1016/j.jfoodeng.2012.09.020

Cited by 28 publications

(4 citation statements)

References 32 publications

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Section: Resultsmentioning

confidence: 99%

“…When the amount of this parameter is close to 0, then less repulsion between particles is anticipated. [43] It has been indicated that this parameter can be related to the capability of biopolymers like starch for making a stable food system such as emulsions if their zeta potential values exceed ± 30 mV. [44] www.advancedsciencenews.com www.starch-journal.com As shown in Table 1, the zeta potential of the selected starches was in the range of -13.7 to -20.9 mV, and by applying the HHP treatment, this parameter increased considerably, indicating that the repulsive forces dramatically exceeded the attractive forces.…”

Section: Zeta Potentialmentioning

confidence: 99%

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New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration

Heydari

Razavi

Hesarinejad³

et al. 2021

Starch Stärke

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The impact of high hydrostatic pressure (HHP) (600 MPa‐20 min) on the physical, morphological, pasting, and thermal properties of waxy corn starch (WCS), normal corn starch (NCS), and wheat starch (WS) at different concentrations (10%, 15%, and 20% w/w) was examined. By applying the HHP, water absorption capacity (WAC) and oil absorption capacity (OAC) of the native starches increased tremendously; however, augmenting the concentration of starches from 10% to 20% w/w cause a slight decrease (for WS and NCS) or increase (for WCS) in WAC and a considerable increase in OAC of the HHP‐treated starches. Morphological analysis shows that by increasing the concentration of HHP‐treated starches, the destruction of starch granules is quite detectable; however, this destruction is lower for NCS and the granules show high resistance to degradation and higher inflation than that of WCS and WS. By employing HHP and augmenting the concentration, the zeta potential of the selected starches increased considerably. Rapid visco analysis revealed that HHP and increasing starch concentration from 10% to 20% caused a remarkable decrease in peak, trough, breakdown, final, and setback viscosities of the starches. The native starches depict higher gelatinization, peak, and conclusion temperatures likewise gelatinization enthalpy than the HHP‐treated starches.

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Section: Resultsmentioning

confidence: 99%

Section: Zeta Potentialmentioning

confidence: 99%

New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration

Heydari

Razavi

Hesarinejad³

et al. 2021

Starch Stärke

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“…However, the exact mechanism is still unclear. The greater voluminosity occurred because of the inclusion of entrapped water in the structure during the aggregation process (Erabit et al, 2013). A high protein-to-lactose ratio in protein-rich concentrates can result in higher viscosity and can be attributed to the higher voluminosity of milk proteins.…”

Section: Characterization Of Liquid Mpc Dispersions Containing Mnbmentioning

confidence: 99%

Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Babu

Amamcharla

2022

Journal of Dairy Science

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Micro-and nano-bubbles (MNB) have unique properties and have attracted great attention in the past 2 decades, offering prospective applications in various disciplines. The first objective of this study was to investigate whether venturi-style MNB generation is capable of producing sufficient bulk MNB. A nanoparticle tracking system was used to measure the bubble concentration and particle size of MNB-treated deionized water. The MNB-treated deionized water had a bubble concentration of 3.76 × 10 8 particles/mL (~350 million bubbles/mL more compared with control) and a mean particle size of 249.8 nm. The second objective of this study was to investigate the effects of MNB treatment on the microstructure and functional properties of milk protein concentrate (MPC) dispersions. Reconstituted MPC dispersions (21%, wt/wt) without air injection were considered as control (C-MPC), and MPC dispersions passed through the MNB system were considered as MNB-treated (MNB-MPC) dispersions. Control and MNB-MPC dispersions were evaluated in terms of rheological behavior and microstructure. The microscopic observations of MNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of MNB-MPC at a shear rate of 100 s −1 significantly decreased to 57.58 mPa•s (C-MPC: 162.40 mPa•s), a net decrease in viscosity by ~65% after MNB treatment. Additionally, MPC dispersions were spray dried after the MNB treatment, and the resultant MNB-MPC powders were characterized and compared with the control MPC in terms of rehydration characteristics and microstructure. Focused beam reflectance measurement of the MNB-MPC powders indicated lower counts of large particles (150-300 μm) during dissolution, signifying that MNB-MPC powders exhibited better rehydration properties than the C-MPC powders. This study, therefore, rec-ommends the possibility of using MNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders.

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“…Few studies have attempt on kinetics of -lactoglobulin denaturation. The effect of calcium on -lactoglobulin denaturation has been discussed by Petit et al [6] and Erabit et al [7], they conclude that high calcium concentrations catalyzes unfolding and aggregation reactions. Khaldi et al [8] carried out experiments in order to determine the relationship between the deposit mass distribution generated in plate heat exchanger and the ratio between the unfolding and aggregation rate constants.…”

Section: Introductionmentioning

confidence: 98%

Numerical Study of Milk Fouling Thickness in the Channel of Plate Heat Exchanger

AOUANOUK¹

2018

Journal of Thermal Engineering

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Fouling phenomenon remains at the forefront of problems that concern manufacturers using heat exchangers. Despite the large number of studies carried out, the mechanism and the evolution of this phenomenon remain poorly understood. In the dairy industry, fouling is a very important parameter seen as it can affect the quality of food product. Studies carried out on this phenomenon during milk heat treatment have led to the conclusion that lacotglobulin protein is the main precursor of fouling. Indeed, the thermal instability of this protein undergoes chemical reactions generating an aggregate that accumulates on the hot walls of heat exchanger. In this work, an attempt to model, numerically, milk fouling during pasteurization was carried out. Wall temperature and fouling thickness distributions were studied along the channel. This permits to determine a mathematical relationship between fouling thickness and wall temperature.

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Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions

Cited by 28 publications

References 32 publications

New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration

New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration

Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Numerical Study of Milk Fouling Thickness in the Channel of Plate Heat Exchanger

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