In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements

Decoupling Macronutrient Interactions during Heating of Model Infant Milk Formulas

“…Measurement of T v provides practical information relevant to existing, industrial heat treatment scenarios, given that it was carried out under shear conditions and the rate of temperature increase was high (22 °C min –1 ) compared to T d measurements. As observed by DSC and FTIR data reported above, β-lg in WPI is sensitive to heat denaturation and is highly reactive when unfolded due to the exposure of a free sulfhydryl (thiol) group. , During heat treatment, denatured and unfolded β-lg forms aggregates through self-association and association with other milk proteins. − Denatured whey proteins and aggregates have a greater hydrated volume than native proteins, which leads to significant increases in viscosity. , Therefore, it is not surprising that all WPI-containing systems increased in viscosity as the temperature approached T d . The trends observed for T v were similar to those observed for T d (Figure ); that is, addition of lactose and/or PCN increased T v .…”

“…43−46 Denatured whey proteins and aggregates have a greater hydrated volume than native proteins, which leads to significant increases in viscosity. 47,48 Therefore, it is not surprising that all WPI-containing systems increased in viscosity as the temperature approached T d . The trends observed for T v were similar to those observed for T d (Figure 2); that is, addition of lactose and/or PCN increased T v .…”

Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation

“…Heating conditions, calcium content and pH influence the aggregation of whey proteins and caseins, the morphology of the resulting aggregates, and the extent of aggregation (Nicolai & Durand, 2013 aggregates are more dense and less porous when calcium is added prior to heating. Heating at high ionic strength allows the proteins to get closer and interact initially via hydrophobic interactions, followed by the gradual formation of disulphide bonds (Mounsey, O'Kennedy, Fenelon, & Brodkorb, 2008;Ndoye, Erabit, Flick, & Alvarez, 2013).…”

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

“…Thus, it can be useful to have a more automated measurement technique able to provide results faster. This can be done with the focused beam reflectance measurement (FBRM), a real time method of counting and sizing which application in food processes is not very widespread and is still innovative (Arellano et al, 2012;Ndoye et al, 2013). The FBRM technology returned chord length distributions (CLD) based on light backscattering using a revolving laser beam.…”