51
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Zhuang Y, Ueda I, Kulozik U, Gebhardt R. Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles. Int J Biol Macromol 2018; 107:560-566. [DOI: 10.1016/j.ijbiomac.2017.09.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/03/2017] [Accepted: 09/10/2017] [Indexed: 10/01/2022]
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52
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Ali A, Le Potier I, Huang N, Rosilio V, Cheron M, Faivre V, Turbica I, Agnely F, Mekhloufi G. Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin. Int J Pharm 2018; 537:111-121. [DOI: 10.1016/j.ijpharm.2017.12.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 12/05/2017] [Accepted: 12/09/2017] [Indexed: 12/25/2022]
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53
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Protte K, Ruf T, Atamer Z, Sonne A, Weiss J, Hinrichs J. Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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54
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Guerin J, Petit J, Burgain J, Borges F, Bhandari B, Perroud C, Desobry S, Scher J, Gaiani C. Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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55
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Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0303-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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56
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Blanpain-Avet P, André C, Khaldi M, Bouvier L, Petit J, Six T, Jeantet R, Croguennec T, Delaplace G. Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles. J Dairy Sci 2016; 99:9611-9630. [PMID: 27720151 DOI: 10.3168/jds.2016-10957] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 06/09/2016] [Indexed: 11/19/2022]
Abstract
Fouling of plate heat exchangers (PHE) is a severe problem in the dairy industry, notably because the relationship between the build-up of protein fouling deposits and the chemical reactions taking place in the fouling solution has not yet been fully elucidated. Experiments were conducted at pilot scale in a corrugated PHE, and fouling deposits were generated using a model β-lactoglobulin (β-LG) fouling solution for which the β-LG thermal denaturation reaction constants had been previously determined experimentally. Then 18 different bulk temperature profiles within the PHE were imposed. Analysis of the fouling runs shows that the dry deposit mass per channel versus the ratio R=kunf/kagg (with kunf and kagg representing, respectively, the unfolding and aggregation rate constants computed from both the identification of the β-LG thermal denaturation process and knowledge of the imposed bulk temperature profile into the PHE channel) is able to gather reasonably well the experimental fouling mass data into a unique master curve. This type of representation of the results clearly shows that the heat-induced reactions (unfolding and aggregation) of the various β-LG molecular species in the bulk fluid are essential to capture the trend of the fouling mass distribution inside a PHE. This investigation also illustrates unambiguously that the release of the unfolded β-LG (also called β-LG molten globule) within the bulk fluid (and the absence of its consumption in the form of aggregates) is a key phenomenon that controls the extent of protein fouling as well as its location inside the PHE.
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Affiliation(s)
- P Blanpain-Avet
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France.
| | - C André
- HEI (Ecole des hautes Etudes d'Ingénieur), Département Chimie, Textiles et Process Innovants, 13, rue de Toul, 59046 Lille Cedex, France
| | - M Khaldi
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - L Bouvier
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - J Petit
- ENSAIA-Université de Lorraine-Laboratoire d'Ingénierie des Biomolécules (LiBio), 2 avenue de la Forêt de Haye-TSA 40602, 54518 Vandoeuvre-les-Nancy cedex, France
| | - T Six
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - R Jeantet
- Agrocampus Ouest, UMR 1253, STLO (Science et Technologie du Lait et de l'Oeuf), 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France
| | - T Croguennec
- Agrocampus Ouest, UMR 1253, STLO (Science et Technologie du Lait et de l'Oeuf), 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France
| | - G Delaplace
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
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57
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Effect of various calcium concentrations on the interactions between β-lactoglobulin and epigallocatechin-3-gallate. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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58
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Zand-Rajabi H, Madadlou A. Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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59
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Petit J, Moreau A, Ronse G, Debreyne P, Bouvier L, Blanpain-Avet P, Jeantet R, Delaplace G. Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1726-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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60
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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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61
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62
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63
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Saalfeld D, Riegel I, Kulozik U, Gebhardt R. The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin. Foods 2015; 4:229-239. [PMID: 28231200 PMCID: PMC5302320 DOI: 10.3390/foods4020229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 05/19/2015] [Accepted: 06/01/2015] [Indexed: 11/18/2022] Open
Abstract
Stability, aggregation and gelation of β-Lactoglobulin are affected by high pressure and salts of the Hofmeister series. Little is known about their combined effects on structure formation processes of β-Lactoglobulin, mainly because many salts of the series are not suitable for use in food. Here, we investigate the effect of calcium salts on the strength of pressure-induced gels, inspired by the fact that high pressure and salts change the water structure in a similar way. We find that the larger the applied pressures, the higher the strength of the gels. In addition to pressure, there is a significant influence by the type of anions and the amount of added calcium salts. Gel strength increases in the order CaCl₂ < Ca (NO₃)₂ < CaI₂. This trend correlates with the position of the salts in the Hofmeister series. The results are explained by analogy with the thermal aggregate formation by taking reaction rates for unfolding and aggregation, as well as specific/non-specific salts effect into consideration.
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Affiliation(s)
- Daniel Saalfeld
- Chair for Food Process Engineering and Dairy Technology, Technische Universität München, 85354 Freising-Weihenstephan, Germany.
| | - Ina Riegel
- Chair for Food Process Engineering and Dairy Technology, Technische Universität München, 85354 Freising-Weihenstephan, Germany.
| | - Ulrich Kulozik
- Research Centre for Nutrition and Food Science (ZIEL)-Section Technology, Technische Universität München, 85354 Freising-Weihenstephan, Germany.
| | - Ronald Gebhardt
- Chair for Food Process Engineering and Dairy Technology, Technische Universität München, 85354 Freising-Weihenstephan, Germany.
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64
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Effect of calcium content and flow regime on whey protein fouling and cleaning in a plate heat exchanger. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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65
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A Population Balance Model integrating some specificities of the β-lactoglobulin thermally-induced aggregation. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.07.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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66
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Denaturation Kinetics of Whey Protein Isolate Solutions and Fouling Mass Distribution in a Plate Heat Exchanger. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2015. [DOI: 10.1155/2015/139638] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Few investigations have attempted to connect the mechanism of dairy fouling to the chemical reaction of denaturation (unfolding and aggregation) occurring in the bulk. The objective of this study is to contribute to this aspect in order to propose innovative controls to limit fouling deposit formation. Experimental investigations have been carried out to observe the relationship between the deposit mass distribution generated in plate heat exchangers (PHE) by a whey protein isolate (WPI) mainly composed ofβ-lactoglobulin (β-Lg) and the ratio between the unfolding and aggregation rate constants. Experiments using a PHE were carried out at a pilot scale to identify the deposit distribution of a model fouling solution with different calcium contents. In parallel, laboratory experiments were performed to determine the unfolding/aggregation rate constants. Data analysis showed that (i)β-Lg denaturation is highly dependent on the calcium content, (ii) for each fouling solution, irrespective of the imposed temperature profile, the deposit mass in each channel and the ratio between the unfolding and aggregation rate constants seem to be well correlated. This study demonstrates that both the knowledge of the thermal profile and theβ-Lg denaturation rate constants are required in order to predict accurately the deposit distribution along the PHE.
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67
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Influence of sulphate, chloride, and thiocyanate salts on formation of β-lactoglobulin–pectin microgels. Food Chem 2014; 164:63-9. [DOI: 10.1016/j.foodchem.2014.05.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Revised: 03/27/2014] [Accepted: 05/07/2014] [Indexed: 01/17/2023]
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68
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A CFD model as a tool to simulate β-lactoglobulin heat-induced denaturation and aggregation in a plate heat exchanger. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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69
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Impact of Residual Impurities and Contaminants on Protein Stability. J Pharm Sci 2014; 103:1315-30. [DOI: 10.1002/jps.23931] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2014] [Revised: 02/17/2014] [Accepted: 02/18/2014] [Indexed: 02/03/2023]
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70
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Croguennec T, Leng N, Hamon P, Rousseau F, Jeantet R, Bouhallab S. Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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71
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Ryan KN, Zhong Q, Foegeding EA. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper. J Food Sci 2014; 78:R1105-15. [PMID: 23957418 DOI: 10.1111/1750-3841.12207] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Accepted: 06/05/2013] [Indexed: 11/27/2022]
Abstract
Forming whey proteins into soluble aggregates is a modification shown to improve or expand the applications in foaming, emulsification, gelation, film-formation, and encapsulation. Whey protein soluble aggregates are defined as aggregates that are intermediates between monomer proteins and an insoluble gel network or precipitate. The conditions under which whey proteins denature and aggregate have been extensively studied and can be used as guiding principles of producing soluble aggregates. These conditions are reviewed for pH, ion type and concentration, cosolutes, and protein concentration, along with heating temperature and duration. Combinations of these conditions can be used to design soluble aggregates with desired physicochemical properties including surface charge, surface hydrophobicity, size, and shape. These properties in turn can be used to obtain target macroscopic properties, such as viscosity, clarity, and stability, of the final product. A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented.
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Affiliation(s)
- Kelsey N Ryan
- Donald Danforth Plant Science Center, Washington Univ. School of Medicine, St. Louis, MO 63110, USA
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72
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Erabit N, Flick D, Alvarez G. Formation of β-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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73
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β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem Eng Sci 2013. [DOI: 10.1016/j.ces.2013.06.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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74
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Phan-Xuan T, Durand D, Nicolai T, Donato L, Schmitt C, Bovetto L. Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions. Biomacromolecules 2013; 14:1980-9. [DOI: 10.1021/bm400347d] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuan Phan-Xuan
- LUNAM Université du Maine, IMMM UMR-CNRS, Polymers, Colloids, Interfaces,
72085 Le Mans Cedex
9, France
| | - Dominique Durand
- LUNAM Université du Maine, IMMM UMR-CNRS, Polymers, Colloids, Interfaces,
72085 Le Mans Cedex
9, France
| | - Taco Nicolai
- LUNAM Université du Maine, IMMM UMR-CNRS, Polymers, Colloids, Interfaces,
72085 Le Mans Cedex
9, France
| | - Laurence Donato
- Food Science
and Technology Department, Nestec, Ltd., Nestlé Research Center, P.O. Box
44, CH-1000 Lausanne 26, Switzerland
| | - Christophe Schmitt
- Food Science
and Technology Department, Nestec, Ltd., Nestlé Research Center, P.O. Box
44, CH-1000 Lausanne 26, Switzerland
| | - Lionel Bovetto
- Food Science
and Technology Department, Nestec, Ltd., Nestlé Research Center, P.O. Box
44, CH-1000 Lausanne 26, Switzerland
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75
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Patel JS, Bansal B, Jones MI, Hyland M. Fouling behaviour of milk and whey protein isolate solution on doped diamond-like carbon modified surfaces. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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76
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Jimenez M, Delaplace G, Nuns N, Bellayer S, Deresmes D, Ronse G, Alogaili G, Collinet-Fressancourt M, Traisnel M. Toward the understanding of the interfacial dairy fouling deposition and growth mechanisms at a stainless steel surface: a multiscale approach. J Colloid Interface Sci 2013; 404:192-200. [PMID: 23684222 DOI: 10.1016/j.jcis.2013.04.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 04/14/2013] [Accepted: 04/15/2013] [Indexed: 11/20/2022]
Abstract
The microstructures of two dairy fouling deposits obtained at a stainless steel surface after different processing times in a pilot plate heat exchanger were investigated at different scales. Electron-Probe Micro Analysis, Time-of-Flight Secondary Ion Mass Spectrometry, Atomic Force Microscopy, and X-Ray Photo-electron Spectroscopy techniques were used for this purpose. The two model fouling solutions were made by rehydrating whey protein in water containing calcium or not. Results on samples collected after 2h processing show that the microstructure of the fouling layers is completely different depending on calcium content: the layer is thin, smooth, and homogeneous in absence of calcium and on the contrary very thick and rough in presence of calcium. Analyses on substrates submitted to 1 min fouling reveal that fouling mechanisms are initiated by the deposit of unfolded proteins on the substrate and start immediately till the first seconds of exposure with no lag time. In presence of calcium, amorphous calcium carbonate nuclei are detected in addition to unfolded proteins at the interface, and it is shown that the protein precedes the deposit of calcium on the substrate. Moreover, it is evidenced that amorphous calcium carbonate particles are stabilized by the unfolded protein. They are thus more easily trapped in the steel roughnesses and contribute to accelerate the deposit buildup, offering due to their larger characteristic dimension more roughness and favorable conditions for the subsequent unfolded protein to depose.
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Affiliation(s)
- M Jimenez
- Unité Matériaux et Transformations (UMET), équipe Ingénierie des Systèmes Polymères (ISP), CNRS-UMR 8207, ENSCL, Université Lille Nord de France, 59652 F-Villeneuve d'Ascq cedex, France.
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77
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Ndoye FT, Erabit N, Flick D, Alvarez G. In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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78
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Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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79
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Petit J, Herbig AL, Moreau A, Le Page JF, Six T, Delaplace G. Granulomorphometry: A suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of β-lactoglobulin aggregation mechanism between 70 and 95°C. J Dairy Sci 2012; 95:4188-202. [DOI: 10.3168/jds.2011-4146] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2011] [Accepted: 04/07/2012] [Indexed: 11/19/2022]
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80
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Blanpain-Avet P, Hédoux A, Guinet Y, Paccou L, Petit J, Six T, Delaplace G. Analysis by Raman spectroscopy of the conformational structure of whey proteins constituting fouling deposits during the processing in a heat exchanger. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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