1
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Rangel G, Moreau C, Villares A, Chassenieux C, Cathala B. Xyloglucan-Cellulose Nanocrystals Mixtures: A Case Study of Nanocolloidal Hydrogels and Levers for Tuning Functional Properties. Gels 2024; 10:334. [PMID: 38786251 PMCID: PMC11121706 DOI: 10.3390/gels10050334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/10/2024] [Accepted: 05/12/2024] [Indexed: 05/25/2024] Open
Abstract
The development of fully biobased hydrogels obtained by simple routes and in the absence of toxic or environmentally harmful reagents is a major challenge in meeting new societal demands. In this work, we discuss the development of hydrogels made from cellulose nanocrystals (CNCs) and xyloglucan (XG), two non-toxic, renewable, and biobased components. We present three strategies to fine-tune the functional properties. The first one consists in varying the XG/CNC ratio that leads to the modulation of the mechanical properties of hydrogels as well as a better comprehension of the gel mechanism formation. The second relies on tuning the XG chains' interaction by enzymatic modification to achieve thermoresponsive systems. Finally, the third one is based on the increase in the hydrogel solid content by osmotic concentration. The high-solid-content gels were found to have very high mechanical properties and self-healing properties that can be used for molding materials. Overall, these approaches are a case study of potential modifications and properties offered by biobased nanocolloidal hydrogels.
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Affiliation(s)
| | - Céline Moreau
- UR1268 BIA, INRAE, 44300 Nantes, France; (G.R.); (C.M.); (A.V.)
| | - Ana Villares
- UR1268 BIA, INRAE, 44300 Nantes, France; (G.R.); (C.M.); (A.V.)
| | | | - Bernard Cathala
- UR1268 BIA, INRAE, 44300 Nantes, France; (G.R.); (C.M.); (A.V.)
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2
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Wu Q, Ong L, Chen GQ, Varshney S, Hanssen E, Kentish SE, Gras SL. The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate. Food Res Int 2023; 173:113305. [PMID: 37803619 DOI: 10.1016/j.foodres.2023.113305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at ∼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and β-lactoglobulin in the milk by ∼3 °C and ∼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - George Q Chen
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Swati Varshney
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Eric Hanssen
- Ian Holmes Imaging Centre and ARC Centre for Cryo Electron Microscopy of Membrane Proteins, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, 3010, Australia; Department of Biochemistry and Pharmacology, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Sandra E Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally L Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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3
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Kürzl C, Hartinger M, Ong P, Schopf R, Schiffer S, Kulozik U. Increasing Performance of Spiral-Wound Modules (SWMs) by Improving Stability against Axial Pressure Drop and Utilising Pulsed Flow. MEMBRANES 2023; 13:791. [PMID: 37755213 PMCID: PMC10535890 DOI: 10.3390/membranes13090791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 09/28/2023]
Abstract
Spacer-induced flow shadows and limited mechanical stability due to module construction and geometry are the main obstacles to improving the filtration performance and cleanability of microfiltration spiral-wound membranes (SWMs), applied to milk protein fractionation in this study. The goal of this study was first to improve filtration performance and cleanability by utilising pulsed flow in a modified pilot-scale filtration plant. The second goal was to enhance membrane stability against module deformation by flow-induced friction in the axial direction ("membrane telescoping"). This was accomplished by stabilising membrane layers, including spacers, at the membrane inlet by glue connections. Pulsed flow characteristics similar to those reported in previous lab-scale studies could be achieved by establishing an on/off bypass around the membrane module, thus enabling a high-frequency flow variation. Pulsed flow significantly increased filtration performance (target protein mass flow into the permeate increased by 26%) and cleaning success (protein removal increased by 28%). Furthermore, adding feed-side glue connections increased the mechanical membrane stability in terms of allowed volume throughput by ≥100% compared to unmodified modules, thus allowing operation with higher axial pressure drops, flow velocities and pulsation amplitudes.
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Affiliation(s)
- Christian Kürzl
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
- Food Process Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
| | - Martin Hartinger
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
| | - Patrick Ong
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
| | - Roland Schopf
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
| | - Simon Schiffer
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
| | - Ulrich Kulozik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
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4
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Petermann M, Dianteill L, Zeidi A, Vaha Ouloassekpa R, Budisavljevic P, Le Men C, Montanier C, Roblin P, Cabane B, Schweins R, Dumon C, Bouchoux A. Arabinoxylan in Water through SANS: Single-Chain Conformation, Chain Overlap, and Clustering. Biomacromolecules 2023; 24:3619-3628. [PMID: 37526635 DOI: 10.1021/acs.biomac.3c00374] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Abstract
Using small-angle neutron scattering (SANS), we examine the structure and conformational behavior of wheat arabinoxylan (AX) prepared at various concentrations in a sodium phosphate aqueous buffer. As for another major hemicellulose, xyloglucan, we observe a small number of large clusters surrounded by AX chains that behave exactly as a polymer in good solvent with a Flory exponent ν = 0.588. The fit of the data at high q-values to a standard worm-like chain model gives the persistence length lp = 45 Å and cross section of the chains 2Rc = 11-12 Å. In addition, using a dedicated modeling approach, we extract from the SANS data at the intermediate q-range the correlation length ξ of the solutions in the semidilute regime. The decay of ξ with concentration follows a scaling law that further confirms the self-avoiding statistical behavior of the AX chains. This first comprehensive study about the properties of water-soluble AX at different length scales may help in the development of products and processes involving AX as a substitute for fossil carbon molecules.
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Affiliation(s)
- Maike Petermann
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Lucie Dianteill
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Amal Zeidi
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | - Claude Le Men
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Cédric Montanier
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Pierre Roblin
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, 31062 Toulouse, France
| | | | - Ralf Schweins
- Institut Laue-Langevin, DS/LSS, 71 Avenue des Martyrs, CS-20156, 38042 Grenoble, France
| | - Claire Dumon
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
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5
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Kürzl C, Kulozik U. Comparison of the efficiency of pulsed flow membrane cleaning in hollow fibre (HFM) and spiral-wound microfiltration membranes (SWM). FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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6
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Zhu Q, Zhou X, Zhang Y, Ye D, Yu K, Cao W, Zhang L, Zheng H, Sun Z, Guo C, Hong X, Zhu Y, Zhang Y, Xiao Y, Valencak TG, Ren T, Ren D. White-light crosslinkable milk protein bioadhesive with ultrafast gelation for first-aid wound treatment. Biomater Res 2023; 27:6. [PMID: 36737833 PMCID: PMC9898936 DOI: 10.1186/s40824-023-00346-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Accepted: 01/25/2023] [Indexed: 02/05/2023] Open
Abstract
BACKGROUND Post-traumatic massive hemorrhage demands immediately available first-aid supplies with reduced operation time and good surgical compliance. In-situ crosslinking gels that are flexibly adapting to the wound shape have a promising potential, but it is still hard to achieve fast gelation, on-demand adhesion, and wide feasibility at the same time. METHODS A white-light crosslinkable natural milk-derived casein hydrogel bioadhesive is presented for the first time. Benefiting from abundant tyrosine residues, casein hydrogel bioadhesive was synthesized by forming di-tyrosine bonds under white light with a ruthenium-based catalyst. We firstly optimized the concentration of proteins and initiators to achieve faster gelation and higher mechanical strength. Then, we examined the degradation, cytotoxicity, tissue adhesion, hemostasis, and wound healing ability of the casein hydrogels to study their potential to be used as bioadhesives. RESULT Rapid gelation of casein hydrogel is initiated with an outdoor flashlight, a cellphone flashlight, or an endoscopy lamp, which facilitates its usage during first-aid and minimally invasive operations. The rapid gelation enables 3D printing of the casein hydrogel and excellent hemostasis even during liver hemorrhage due to section injury. The covalent binding between casein and tissue enables robust adhesion which can withstand more than 180 mmHg blood pressure. Moreover, the casein-based hydrogel can facilitate post-traumatic wound healing caused by trauma due to its biocompatibility. CONCLUSION Casein-based bioadhesives developed in this study pave a way for broad and practical application in emergency wound management.
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Affiliation(s)
- Qinchao Zhu
- grid.13402.340000 0004 1759 700XInstitute of Dairy Science, College of Animal Sciences, Zhejiang University, 310058 Hangzhou, China
| | - Xuhao Zhou
- grid.13402.340000 0004 1759 700XDepartment of Cardiology, Cardiovascular Key Laboratory of Zhejiang Province, Second Affiliated Hospital, School of Medicine, Zhejiang University, 310027 Hangzhou, China
| | - Yanan Zhang
- grid.13402.340000 0004 1759 700XKey Laboratory of Animal Virology of Ministry of Agriculture, Center for Veterinary Sciences, Zhejiang University, 310058 Hangzhou, China
| | - Di Ye
- grid.13402.340000 0004 1759 700XDepartment of Veterinary Medicine, College of Animal Sciences, Zhejiang University, 310058 Hangzhou, China
| | - Kang Yu
- grid.13402.340000 0004 1759 700XKey Laboratory of 3D Printing Process and Equipment of Zhejiang Province, School of Mechanical Engineering, Zhejiang University, 310027 Hangzhou, China
| | - Wangbei Cao
- grid.13402.340000 0004 1759 700XMOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, 310027 Hangzhou, China
| | - Liwen Zhang
- grid.13402.340000 0004 1759 700XMOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, 310027 Hangzhou, China
| | - Houwei Zheng
- grid.13402.340000 0004 1759 700XMOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, 310027 Hangzhou, China
| | - Ziyang Sun
- grid.494629.40000 0004 8008 9315School of Engineering, Westlake University, 310023 Hangzhou, Zhejiang China
| | - Chengchen Guo
- grid.494629.40000 0004 8008 9315School of Engineering, Westlake University, 310023 Hangzhou, Zhejiang China
| | - Xiaoqian Hong
- grid.13402.340000 0004 1759 700XDepartment of Cardiology, Cardiovascular Key Laboratory of Zhejiang Province, Second Affiliated Hospital, School of Medicine, Zhejiang University, 310027 Hangzhou, China
| | - Yang Zhu
- grid.13402.340000 0004 1759 700XMOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, 310027 Hangzhou, China
| | - Yajun Zhang
- grid.13402.340000 0004 1759 700XSir Run Run Shaw Hospital, School of Medicine, Zhejiang University, 310020 Hangzhou, Zhejiang China
| | - Ying Xiao
- grid.13402.340000 0004 1759 700XSir Run Run Shaw Hospital, School of Medicine, Zhejiang University, 310020 Hangzhou, Zhejiang China
| | - Teresa G. Valencak
- grid.13402.340000 0004 1759 700XInstitute of Dairy Science, College of Animal Sciences, Zhejiang University, 310058 Hangzhou, China
| | - Tanchen Ren
- grid.13402.340000 0004 1759 700XDepartment of Cardiology, Cardiovascular Key Laboratory of Zhejiang Province, Second Affiliated Hospital, School of Medicine, Zhejiang University, 310027 Hangzhou, China
| | - Daxi Ren
- grid.13402.340000 0004 1759 700XInstitute of Dairy Science, College of Animal Sciences, Zhejiang University, 310058 Hangzhou, China
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7
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Kourouklis AP, Wahlsten A, Stracuzzi A, Martyts A, Paganella LG, Labouesse C, Al-Nuaimi D, Giampietro C, Ehret AE, Tibbitt MW, Mazza E. Control of hydrostatic pressure and osmotic stress in 3D cell culture for mechanobiological studies. BIOMATERIALS ADVANCES 2023; 145:213241. [PMID: 36529095 DOI: 10.1016/j.bioadv.2022.213241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/25/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022]
Abstract
Hydrostatic pressure (HP) and osmotic stress (OS) play an important role in various biological processes, such as cell proliferation and differentiation. In contrast to canonical mechanical signals transmitted through the anchoring points of the cells with the extracellular matrix, the physical and molecular mechanisms that transduce HP and OS into cellular functions remain elusive. Three-dimensional cell cultures show great promise to replicate physiologically relevant signals in well-defined host bioreactors with the goal of shedding light on hidden aspects of the mechanobiology of HP and OS. This review starts by introducing prevalent mechanisms for the generation of HP and OS signals in biological tissues that are subject to pathophysiological mechanical loading. We then revisit various mechanisms in the mechanotransduction of HP and OS, and describe the current state of the art in bioreactors and biomaterials for the control of the corresponding physical signals.
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Affiliation(s)
- Andreas P Kourouklis
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland.
| | - Adam Wahlsten
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland
| | - Alberto Stracuzzi
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland; Empa, Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Anastasiya Martyts
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland
| | - Lorenza Garau Paganella
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland; Macromolecular Engineering Laboratory, Department of Mechanical and Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092 Zurich, Switzerland
| | - Celine Labouesse
- Macromolecular Engineering Laboratory, Department of Mechanical and Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092 Zurich, Switzerland
| | - Dunja Al-Nuaimi
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland
| | - Costanza Giampietro
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland; Empa, Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Alexander E Ehret
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland; Empa, Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Mark W Tibbitt
- Macromolecular Engineering Laboratory, Department of Mechanical and Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092 Zurich, Switzerland
| | - Edoardo Mazza
- Institute for Mechanical Systems, Department of Mechanical and Process Engineering, ETH Zurich, Leonhardstrasse 21, 8092 Zurich, Switzerland; Empa, Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
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8
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Pedersen JS, Møller TL, Raak N, Corredig M. A model on an absolute scale for the small-angle X-ray scattering from bovine casein micelles. SOFT MATTER 2022; 18:8613-8625. [PMID: 36331028 DOI: 10.1039/d2sm00724j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Casein micelles extracted from milk are 100-400 nm-sized particles, made up of proteins and calcium phosphates, with the latter as colloidal calcium phosphate particles (CCPs) in a size range of 2-4 nm embedded in a protein network. The hierarchical structures give rise to a variation of scattering intensity over many orders of magnitude, which can be measured by small-angle X-ray scattering and static light scattering. Expressions for the scattering intensity of a general simple model for composite particles with polydispersities of overall size and subparticles are derived, and some approximations are checked by generating scattering data for systems generated by Monte Carlo simulations. Based on the simpler models, a new model has been developed for casein micelles, where the scattering is expressed on an absolute scale and where the concentrations of, respectively, protein and CCPs are used as constraints, providing a consistent model. The CCPs are modelled as oblate ellipsoids and the protein as star structures. Correlations between the substructures of CCPs and protein structures are taken into account in terms of partial structure factors. The overall structure as well as some heterogeneities at intermediate length scale are modelled as polydisperse spheres. The model fits the data very well on all length scales and demonstrates that both the scattering from CCPs and protein is important. Thus, the model provides a detailed description of the casein structure, which is consistent with the information available in the literature.
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Affiliation(s)
- Jan Skov Pedersen
- Department of Chemistry and Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14, 8000 Aarhus C, Denmark.
| | - Thea Lykkegaard Møller
- Department of Food Science, CiFOOD Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Norbert Raak
- Department of Food Science, CiFOOD Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Milena Corredig
- Department of Food Science, CiFOOD Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
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9
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Wolf B. Why saline water must be treated as a mixed solvent, demonstrated for casein solutions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Zhang B, Feng X. Assessment of pervaporative concentration of dairy solutions vs ultrafiltration, nanofiltration and reverse osmosis. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.120990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Zakhari MEA, Bonnecaze RT. Slip-stick transitions of soft permeable particles near a repulsive wall. SOFT MATTER 2022; 18:4239-4252. [PMID: 35583633 DOI: 10.1039/d2sm00151a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The behavior of permeable, elastic particles sliding along a repulsive wall is examined computationally. It is found that particles will stick or slip depending on the interplay of elastohydrodynamic and repulsive forces, and the flow in the porous particle. Particles slip when either the elastohydrodynamic lift or repulsive forces are large and create a supporting lubricating film of fluid. However, for lower values of elastohydrodynamic lift or repulsive forces, the flow within the porous particle reduces the pressure in the thin film, resulting in the particles making contact and sticking to the surface. The criteria for the slip-stick transition is presented, which can be used to design systems to promote or suppress slip for such suspensions.
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Affiliation(s)
- Monica E A Zakhari
- Department of Mechanical Engineering, Eindhoven University of Technology, PO Box 513, Eindhoven 5600 MB, The Netherlands.
- McKetta Department of Chemical Engineering, The University of Texas at Austin, Austin, Texas 78712, USA
| | - Roger T Bonnecaze
- McKetta Department of Chemical Engineering, The University of Texas at Austin, Austin, Texas 78712, USA
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12
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Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments. Foods 2022; 11:foods11040562. [PMID: 35206038 PMCID: PMC8870937 DOI: 10.3390/foods11040562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 02/05/2023] Open
Abstract
Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders.
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14
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Schopf R, Desch F, Schmitz R, Arar D, Kulozik U. Effect of flow channel number in multi-channel tubular ceramic microfiltration membranes on flux and small protein transmission in milk protein fractionation. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2021.120153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Pham VN, Radajewski D, Rodríguez-Ruiz I, Teychene S. Microfluidics: A Novel Approach for Dehydration Protein Droplets. BIOSENSORS 2021; 11:bios11110460. [PMID: 34821675 PMCID: PMC8615364 DOI: 10.3390/bios11110460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/10/2021] [Accepted: 11/15/2021] [Indexed: 11/16/2022]
Abstract
The equation of state of colloids plays an important role in the modelling and comprehension of industrial processes, defining the working conditions of processes such as drying, filtration, and mixing. The determination of the equation is based on the solvent equilibration, by dialysis, between the colloidal suspension and a reservoir with a known osmotic pressure. In this paper, we propose a novel microfluidic approach to determine the equation of state of a lysozyme solution. Monodispersed droplets of lysozyme were generated in the bulk of a continuous 1-decanol phase using a flow-focusing microfluidic geometry. In this multiphasic system and in the working operation conditions, the droplets can be considered to act as a permeable membrane system. A water mass transfer flow occurs by molecule continuous diffusion in the surrounding 1-decanol phase until a thermodynamic equilibrium is reached in a few seconds to minutes, in contrast with the standard osmotic pressure measurements. By changing the water saturation of the continuous phase, the equation of state of lysozyme in solution was determined through the relation of the osmotic pressure between protein molecules and the volume fraction of protein inside the droplets. The obtained equation shows good agreement with other standard approaches reported in the literature.
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Affiliation(s)
- Van Nhat Pham
- Graduate University of Science and Technology (GUST), Vietnam Academy of Science and Technology, Hanoi 10072, Vietnam;
- Department of Advanced Materials Science and Nanotechnology, Vietnam Academy of Science and Technology, University of Science and Technology of Hanoi (USTH), Hanoi 10072, Vietnam
| | - Dimitri Radajewski
- Laboratoire de Génie Chimique, UMR 5503, 4 allée Emile Monso, 31432 Toulouse, France; (D.R.); (I.R.-R.)
| | - Isaac Rodríguez-Ruiz
- Laboratoire de Génie Chimique, UMR 5503, 4 allée Emile Monso, 31432 Toulouse, France; (D.R.); (I.R.-R.)
| | - Sebastien Teychene
- Laboratoire de Génie Chimique, UMR 5503, 4 allée Emile Monso, 31432 Toulouse, France; (D.R.); (I.R.-R.)
- Correspondence:
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16
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A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Yu M, Le Floch-Fouéré C, Pauchard L, Boissel F, Fu N, Chen XD, Saint-Jalmes A, Jeantet R, Lanotte L. Skin layer stratification in drying droplets of dairy colloids. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126560] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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18
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Zakhari MEA, Bonnecaze RT. Slip of soft permeable particles near a wall. SOFT MATTER 2021; 17:4538-4549. [PMID: 33949614 DOI: 10.1039/d1sm00242b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The slip and stick of soft permeable particles sliding near a smooth surface is determined by computing flow, pressure and shape of a particle pressed against a surface due to the osmotic pressure of the surrounding suspension and its translation at constant velocity parallel to the surface. We present a poro-elastohydrodynamic lubrication theory that accounts for the interplay of the viscous pressure force on the elastic deformation of the particle and the flow through the particle pores. At high particle velocities, the particles move along an elastohydrodynamic film of fluid causing the particles to slip on the surface. For finite particle permeability, there is a critical particle velocity determined by the permeability relative to the thickness of the film and a ratio of the viscous and elastic forces that cause a portion of the particle to contact the surface and stick. In this case the magnitude of pressure in the lubricated film is lower compared to their impermeable counterpart sliding against a smooth surface at the same speed. The particle pores offer an alternative route for the fluid in the film, reducing the lubrication pressure resulting in the particle contacting the surface. A universal function is deduced to predict this transition for a range of poro-elastohydrodynamic interactions. The drag force of the particle sliding along the surface up to the contact is also determined and found to follow a universal function. These results demonstrate the possibility of dynamic stick-slip transitions via control of particle properties instead of wall surface treatments.
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Affiliation(s)
- Monica E A Zakhari
- McKetta Department of Chemical Engineering, The University of Texas at Austin, Austin, Texas 78712, USA.
| | - Roger T Bonnecaze
- McKetta Department of Chemical Engineering, The University of Texas at Austin, Austin, Texas 78712, USA.
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19
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Schopf R, Schmidt F, Linner J, Kulozik U. Comparative Assessment of Tubular Ceramic, Spiral Wound, and Hollow Fiber Membrane Microfiltration Module Systems for Milk Protein Fractionation. Foods 2021; 10:692. [PMID: 33805098 PMCID: PMC8064107 DOI: 10.3390/foods10040692] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 12/02/2022] Open
Abstract
The fractionation efficiency of hollow fiber membranes (HFM) for milk protein fractionation was compared to ceramic tubular membranes (CTM) and spiral wound membranes (SWM). HFM combine the features of high membrane packing density of SWM and the more defined flow conditions and better control of membrane fouling in the open flow channel cross-sections of CTM. The aim was to comparatively analyze the effect of variations in local pressure and flow conditions while using single industrially sized standard modules with similar dimensions and module footprints (module diameter and length). The comparative assessment with varied transmembrane pressure was first applied for a constant feed volume flow rate of 20 m3 h-1 and, secondly, with the same axial pressure drop along the modules of 1.3 bar m-1, similar to commonly applied crossflow velocity and wall shear stress conditions at the industrial level. Flux, transmission factor of proteins (whey proteins and serum caseins), and specific protein mass flow per area membrane and per volume of module installed were determined as the evaluation criteria. The casein-to-whey protein ratios were calculated as a measure for protein fractionation effect. Results obtained show that HFM, which so far are under-represented as standard module types in industrial dairy applications, appear to be a competitive alternative to SWM and CTM for milk protein fractionation.
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Affiliation(s)
- Roland Schopf
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (F.S.); (J.L.); (U.K.)
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20
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Build-up and relaxation of membrane fouling deposits produced during crossflow ultrafiltration of casein micelle dispersions at 12 °C and 42 °C probed by in situ SAXS. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2020.118700] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Nair PK, Corredig M. Time-dependent aggregation of casein micelle concentrates. J Dairy Sci 2021; 104:92-101. [DOI: 10.3168/jds.2020-18493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
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22
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Prediction of the Limiting Flux and Its Correlation with the Reynolds Number during the Microfiltration of Skim Milk Using an Improved Model. Foods 2020; 9:foods9111621. [PMID: 33172214 PMCID: PMC7695011 DOI: 10.3390/foods9111621] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/28/2020] [Accepted: 11/02/2020] [Indexed: 11/16/2022] Open
Abstract
Limiting flux (JL) determination is a critical issue for membrane processing. This work presents a modified exponential model for JL calculation, based on a previously published version. Our research focused on skim milk microfiltrations. The processing variables studied were the crossflow velocity (CFV), membrane hydraulic diameter (dh), temperature, and concentration factor, totaling 62 experimental runs. Results showed that, by adding a new parameter called minimum transmembrane pressure, the modified model not only improved the fit of the experimental data compared to the former version (R2 > 97.00%), but also revealed the existence of a minimum transmembrane pressure required to obtain flux (J). This result is observed as a small shift to the right on J versus transmembrane pressure curves, and this shift increases with the flow velocity. This fact was reported in other investigations, but so far has gone uninvestigated. The JL predicted values were correlated with the Reynolds number (Re) for each dh tested. Results showed that for a same Re; JL increased as dh decreased; in a wide range of Re within the turbulent regime. Finally, from dimensionless correlations; a unique expression JL = f (Re, dh) was obtained; predicting satisfactorily JL (R2 = 84.11%) for the whole set of experiments
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23
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Loginov M, Doudiès F, Hengl N, Pignon F, Gésan-Guiziou G. Influence of membrane resistance on swelling and removal of colloidal filter cake after filtration pressure release. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2019.117498] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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24
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Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods 2019; 8:foods8120652. [PMID: 31817715 PMCID: PMC6963684 DOI: 10.3390/foods8120652] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/28/2019] [Accepted: 12/03/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol-gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol-gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.
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25
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Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
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26
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Bouchaudy A, Salmon JB. Drying-induced stresses before solidification in colloidal dispersions: in situ measurements. SOFT MATTER 2019; 15:2768-2781. [PMID: 30734814 DOI: 10.1039/c8sm02558d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
We first report an original setup that enables continuous measurements of stresses induced by the drying of confined drops of complex fluids. This setup is mainly based on a precision scale working with an electromagnetic force compensation technique that provides accurate measurements of forces, while allowing simultaneously controlled evaporation rates, in situ microscopic observations, and thus quantitative estimates of normal stresses. We then performed an extensive study of the drying of a charged colloidal dispersion using this setup. Stress measurements clearly show the emergence of large tensile stresses during drying, well-before the solidification stage evidenced by the invasion of the porous colloidal material by air. Combined measurements of solid deformation and concentration profiles (particle tracking, Raman micro-spectroscopy) help us to demonstrate that these stresses are due to the formation of a solid at a low volume fraction, which further undergoes drying-induced shear deformations up to the colloid close-packing, as also supported by large deformation poroelastic modeling. Above all, our results highlight the importance of repulsive colloidal interactions in the build-up of mechanical stresses during drying.
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Affiliation(s)
- Anne Bouchaudy
- CNRS, Solvay, LOF, UMR 5258, Univ. Bordeaux, F-33600 Pessac, France.
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27
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Harton K, Shimizu S. Statistical thermodynamics of casein aggregation: Effects of salts and water. Biophys Chem 2019; 247:34-42. [DOI: 10.1016/j.bpc.2019.02.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 11/30/2022]
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28
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Boire A, Renard D, Bouchoux A, Pezennec S, Croguennec T, Lechevalier V, Le Floch-Fouéré C, Bouhallab S, Menut P. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly. Annu Rev Food Sci Technol 2019; 10:521-539. [PMID: 30633568 DOI: 10.1146/annurev-food-032818-121907] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.
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Affiliation(s)
- Adeline Boire
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Denis Renard
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Antoine Bouchoux
- LISBP, Université de Toulouse, CNRS, INRA, INSA, F-31077 Toulouse, France
| | | | | | | | | | - Saïd Bouhallab
- STLO, INRA UMR1253, Agrocampus Ouest, F-35042 Rennes, France
| | - Paul Menut
- Montpellier SupAgro, 34060 Montpellier, France; .,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France
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29
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Ng KS, Dunstan DE, Martin GJ. Influence of diafiltration on flux decline during skim milk ultrafiltration. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Buggy AK, McManus JJ, Brodkorb A, Hogan SA, Fenelon MA. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration. J Dairy Sci 2018; 101:10819-10830. [DOI: 10.3168/jds.2017-14177] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
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31
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Kieferle I, Hiller K, Kulozik U, Germann N. Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions. J Colloid Interface Sci 2018; 537:458-464. [PMID: 30469114 DOI: 10.1016/j.jcis.2018.11.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 11/12/2018] [Accepted: 11/12/2018] [Indexed: 10/27/2022]
Abstract
As the processability of fresh and reconstituted milk protein concentrates crucially depends on their rheological properties, a considerable amount of studies focuses on this topic. By means of a direct comparison, we are the first to clearly show that distinct rheological differences can exist between fresh and reconstituted milk protein concentrates under standard and processing conditions. We show that reconstituted milk protein concentrates made from commercial milk protein powders exhibit higher viscosities than fresh ones. Furthermore, we found that during intense shearing, the reconstituted milk protein concentrates undergo a loss of structure, which manifests itself in a significant viscosity decrease. The inverse effect can be observed for fresh milk protein concentrates. Besides these differences, the reconstituted milk protein concentrates exhibit gel-like properties above a certain protein content. We attribute these observations to protein-protein interactions in the milk protein powder, which are induced by manufacturing and/or storing conditions. Our results demonstrate that rheological properties of fresh and reconstituted milk protein concentrates are quantitatively not invariably interchangeable. Thus, the purpose of this article is to emphasize the necessity for researchers and engineers to take into account the rheological particularities of different milk protein concentrates prior to usage.
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Affiliation(s)
- I Kieferle
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
| | - K Hiller
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - U Kulozik
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - N Germann
- Fluid Dynamics of Complex Biosystems, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
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32
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Boire A, Sanchez C, Morel MH, Lettinga MP, Menut P. Dynamics of liquid-liquid phase separation of wheat gliadins. Sci Rep 2018; 8:14441. [PMID: 30262869 PMCID: PMC6160421 DOI: 10.1038/s41598-018-32278-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 08/28/2018] [Indexed: 02/08/2023] Open
Abstract
During wheat seeds development, storage proteins are synthetized and subsequently form dense protein phases, also called Protein Bodies (PBs). The mechanisms of PBs formation and the supramolecular assembly of storage proteins in PBs remain unclear. In particular, there is an apparent contradiction between the low solubility in water of storage proteins and their high local dynamics in dense PBs. Here, we probe the interplay between short-range attraction and long-range repulsion of a wheat gliadin isolate by investigating the dynamics of liquid-liquid phase separation after temperature quench. We do so using time-resolved small angle light scattering, phase contrast microscopy and rheology. We show that gliadins undergo liquid-liquid phase separation through Nucleation and Growth or Spinodal Decomposition depending on the quench depth. They assemble into dense phases but remain in a liquid-like state over an extended range of temperatures and concentrations. The analysis of phase separation kinetics reveals that the attraction strength of gliadins is in the same order of magnitude as other proteins. We discuss the respective role of competing interactions, protein intrinsic disorder, hydration and polydispersity in promoting local dynamics and providing this liquid-like behavior despite attractive forces.
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Affiliation(s)
- Adeline Boire
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France. .,INRA, UR1268 Biopolymers Interactions Assemblies, 44300, Nantes, France.
| | - Christian Sanchez
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France
| | - Marie-Hélène Morel
- UMR IATE, INRA, Université de Montpellier, Montpellier SupAgro, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France
| | - Minne Paul Lettinga
- Soft Condensed Matter Group ICS3, Jülich Forschungscentrum, Jülich, Germany.,Department of Physics and Astronomy, Laboratory for Soft Matter and Biophysics, KU Leuven, Celestijnenlaan 200D, B-3001, Leuven, Belgium
| | - Paul Menut
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France.,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300, Massy, France
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33
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Bouhid de Aguiar I, Schroën K, Meireles M, Bouchoux A. Compressive resistance of granular-scale microgels: From loose to dense packing. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.05.064] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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34
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Boire A, Bouchoux A, Bouhallab S, Chapeau AL, Croguennec T, Ferraro V, Lechevalier V, Menut P, Pézennec S, Renard D, Santé-Lhoutellier V, Laleg K, Micard V, Riaublanc A, Anton M. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.06.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Schäfer J, Bast R, Atamer Z, Nöbel S, Kohlus R, Hinrichs J. Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions. Colloids Surf B Biointerfaces 2018; 163:218-224. [DOI: 10.1016/j.colsurfb.2017.12.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 12/13/2017] [Accepted: 12/15/2017] [Indexed: 11/19/2022]
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37
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Zakhari MEA, Anderson PD, Hütter M. Effect of particle-size dynamics on properties of dense spongy-particle systems: Approach towards equilibrium. Phys Rev E 2018; 96:012604. [PMID: 29347218 DOI: 10.1103/physreve.96.012604] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Indexed: 11/07/2022]
Abstract
Open-porous deformable particles, often envisaged as sponges, are ubiquitous in biological and industrial systems (e.g., casein micelles in dairy products and microgels in cosmetics). The rich behavior of these suspensions is owing to the elasticity of the supporting network of the particle, and the viscosity of permeating solvent. Therefore, the rate-dependent size change of these particles depends on their structure, i.e., the permeability. This work aims at investigating the effect of the particle-size dynamics and the underlying particle structure, i.e., the particle permeability, on the transient and long-time behavior of suspensions of spongy particles in the absence of applied deformation, using the dynamic two-scale model developed by Hütter et al. [Farad. Discuss. 158, 407 (2012)1359-664010.1039/c2fd20025b]. In the high-density limit, the transient behavior is found to be accelerated by the particle-size dynamics, even at average size changes as small as 1%. The accelerated dynamics is evidenced by (i) the higher short-time diffusion coefficient as compared to elastic-particle systems and (ii) the accelerated formation of the stable fcc crystal structure. Furthermore, after long times, the particle-size dynamics of spongy particles is shown to result in lower stationary values of the energy and normal stresses as compared to elastic-particle systems. This dependence of the long-time behavior of these systems on the permeability, that essentially is a transport coefficient and hence must not affect the equilibrium properties, confirms that full equilibration has not been reached.
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Affiliation(s)
- Monica E A Zakhari
- Polymer Technology, Department of Mechanical Engineering, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands.,Dutch Polymer Institute (DPI), P.O. Box 902, 5600 AX, Eindhoven, The Netherlands
| | - Patrick D Anderson
- Polymer Technology, Department of Mechanical Engineering, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands
| | - Markus Hütter
- Polymer Technology, Department of Mechanical Engineering, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands
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38
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Hallez Y, Meireles M. Fast, Robust Evaluation of the Equation of State of Suspensions of Charge-Stabilized Colloidal Spheres. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:10051-10060. [PMID: 28850237 DOI: 10.1021/acs.langmuir.7b02209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Increasing demand is appearing for the fast, robust prediction of the equation of state of colloidal suspensions, notably with a view to using it as input data to calculate transport coefficients in complex flow solvers. This is also of interest in rheological studies, industrial screening tests of new formulations, and the real-time interpretation of osmotic compression experiments, for example. For charge-stabilized spherical particles, the osmotic pressure can be computed with standard liquid theories. However, this calculation can sometimes be lengthy and/or unstable under some physicochemical conditions, a drawback that precludes its use in multiscale flow simulators. As a simple, fast, and robust replacement, the literature reports estimations of the osmotic pressure that have been built by adding the Carnahan-Starling and the cell model pressures (CSCM model). The first contribution is intended to account for colloid-colloid contacts, and the second, for electrostatic effects. This approximation has not yet been thoroughly tested. In this work, the CSCM is evaluated by comparison with data from experiments on silica particles, Monte Carlo simulations, and solutions of the accurate Rogers-Young integral equation scheme with a hard-sphere Yukawa potential obtained from the extrapolated point-charge renormalization method for a wide range of volume fractions, surface charge densities, and interaction ranges. We find that the CSCM is indeed perfectly adequate in the electrostatically concentrated regime, where it can be used from vanishingly small to high surface charge because there is error cancellation between the Carnahan-Starling and cell model contributions at intermediate charge. The CSCM is thus a nice extension of the cell model to liquid-like dense suspensions, which should find application in the domains mentioned above. However, it fails for dilute suspensions with strong electrostatics. In this case, we show that, and explain why, perturbation methods and the rescaled mean spherical approximation are good alternatives in terms of precision, ease of implementation, computational cost, and robustness.
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Affiliation(s)
- Yannick Hallez
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Martine Meireles
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
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39
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Deswelling and deformation of microgels in concentrated packings. Sci Rep 2017; 7:10223. [PMID: 28860537 PMCID: PMC5579048 DOI: 10.1038/s41598-017-10788-y] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Accepted: 08/14/2017] [Indexed: 11/08/2022] Open
Abstract
Increasing the particle density of a suspension of microgel colloids above the point of random-close packing, must involve deformations of the particle to accommodate the increase in volume fraction. By contrast to the isotropic osmotic deswelling of soft particles, the particle-particle contacts give rise to a non-homogeneous pressure, raising the question if these deformations occur through homogeneous deswelling or by the formation of facets. Here we aim to answer this question through a combination of imaging of individual microgels in dense packings and a simple model to describe the balance between shape versus volume changes. We find a transition from shape changes at low pressures to volume changes at high pressures, which can be explained qualitatively with our model. Whereas contact mechanics govern at low pressures giving rise to facets, osmotic effects govern at higher pressures, which leads to a more homogeneous deswelling. Our results show that both types of deformation play a large role in highly concentrated microgel suspensions and thus must be taken into account to arrive at an accurate description of the structure, dynamics and mechanics of concentrated suspensions of soft spheres.
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De Sa Peixoto P, Silva JVC, Laurent G, Schmutz M, Thomas D, Bouchoux A, Gésan-Guiziou G. How High Concentrations of Proteins Stabilize the Amorphous State of Calcium Orthophosphate: A Solid-State Nuclear Magnetic Resonance (NMR) Study of the Casein Case. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:1256-1264. [PMID: 28094949 DOI: 10.1021/acs.langmuir.6b04235] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Understanding how proteins stabilize amorphous calcium ortho-phosphate (ACP) phases is of great importance in biology and for pharmaceutical or food applications. Until now, most of the former investigations about ACP-protein stability and equilibrium were performed under conditions where ACP colloidal nanoclusters are surrounded by low to moderate concentrations of peptides or proteins (15-30 g L-1). As a result, the question of ACP-protein interactions in highly concentrated protein systems has clearly been overlooked, whereas it corresponds to actual industrial conditions such as drying or membrane filtration in the dairy industry for instance. In this study, the structure of an ACP phase is monitored in association with one model phosphorylated protein (casein) using solid-state nuclear magnetic resonance (ssNMR) under two conditions of high protein concentration (300 and 400 g L-1). At both concentrations and at 25 °C, it is found that the caseins maintain the mineral phase in an amorphous form with no detectable influence on its structure or size. Interestingly, and in both cases, a significant amount of the nonphosphorylated side chains interacts with ACP through hydrogen bonds. The number of these interacting side chains is found to be higher at the highest casein concentration. At 45 °C, which is a destabilizing temperature of ACP under protein-free conditions, the amorphous structure of the mineral phase is partially transformed at a casein concentration of 300 g L-1, while it remains almost intact at a casein concentration of 400 g L-1. Therefore, these results clearly indicate that increasing the concentration of proteins favors ACP-protein interactions and stabilizes the ACP clusters more efficiently.
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Affiliation(s)
- Paulo De Sa Peixoto
- Science et Technologie du Lait et de l'Œuf, INRA, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
- AGROCAMPUS OUEST, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
| | - Juliana V C Silva
- Science et Technologie du Lait et de l'Œuf, INRA, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
- AGROCAMPUS OUEST, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
| | - Guillaume Laurent
- Sorbonne Universités , UPMC Univ Paris 6, CNRS, Collège de France, Laboratoire de Chimie de la Matière Condensée de Paris (LCMCP), Adresse, F-75005 Paris, France
| | - Marc Schmutz
- CAMPUS CNRS, Institut Charles Sadron , 23 rue du LOESS, BP 84047, 70034 Strasbourg, France
| | - Daniel Thomas
- Team Translation and Folding, Université de Rennes 1, UMR CNRS 6290 IGDR , Campus de Beaulieu, 35000 Rennes, France
| | - Antoine Bouchoux
- Science et Technologie du Lait et de l'Œuf, INRA, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
- AGROCAMPUS OUEST, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
| | - Geneviève Gésan-Guiziou
- Science et Technologie du Lait et de l'Œuf, INRA, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
- AGROCAMPUS OUEST, UMR1253 , 65 rue de saint Brieuc, 35000 Rennes, France
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Ng KS, Haribabu M, Harvie DJ, Dunstan DE, Martin GJ. Mechanisms of flux decline in skim milk ultrafiltration: A review. J Memb Sci 2017. [DOI: 10.1016/j.memsci.2016.09.036] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhao Z, Corredig M. Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Boulogne F, Kong YL, Nunes JK, Stone HA. Effect of the Polydispersity of a Colloidal Drop on Drying Induced Stress as Measured by the Buckling of a Floating Sheet. PHYSICAL REVIEW LETTERS 2016; 116:238001. [PMID: 27341259 DOI: 10.1103/physrevlett.116.238001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Indexed: 06/06/2023]
Abstract
We study the stress developed during the drying of a colloidal drop of silica nanoparticles. In particular, we use the wrinkling instability of a thin floating sheet to measure the net stress applied by the deposit on the substrate and we focus on the effect of the particle polydispersity. In the case of a bidisperse suspension, we show that a small number of large particles substantially decreases the expected stress, which we interpret as the formation of lower hydrodynamic resistance paths in the porous material. As colloidal suspensions are usually polydisperse, we show for different average particle sizes that the stress is effectively dominated by the larger particles of the distribution and not by the average particle size.
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Affiliation(s)
- François Boulogne
- Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, USA
| | - Yong Lin Kong
- Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, USA
| | - Janine K Nunes
- Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, USA
| | - Howard A Stone
- Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, USA
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Zhao Z, Corredig M. Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments. J Dairy Sci 2016; 99:2588-2593. [DOI: 10.3168/jds.2015-9917] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2015] [Accepted: 10/13/2015] [Indexed: 11/19/2022]
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Mai Z, Butin V, Rakib M, Zhu H, Rabiller-Baudry M, Couallier E. Influence of bulk concentration on the organisation of molecules at a membrane surface and flux decline during reverse osmosis of an anionic surfactant. J Memb Sci 2016. [DOI: 10.1016/j.memsci.2015.10.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Predicting the growth of glioblastoma multiforme spheroids using a multiphase porous media model. Biomech Model Mechanobiol 2016; 15:1215-28. [PMID: 26746883 DOI: 10.1007/s10237-015-0755-0] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Accepted: 12/21/2015] [Indexed: 12/11/2022]
Abstract
Tumor spheroids constitute an effective in vitro tool to investigate the avascular stage of tumor growth. These three-dimensional cell aggregates reproduce the nutrient and proliferation gradients found in the early stages of cancer and can be grown with a strict control of their environmental conditions. In the last years, new experimental techniques have been developed to determine the effect of mechanical stress on the growth of tumor spheroids. These studies report a reduction in cell proliferation as a function of increasingly applied stress on the surface of the spheroids. This work presents a specialization for tumor spheroid growth of a previous more general multiphase model. The equations of the model are derived in the framework of porous media theory, and constitutive relations for the mass transfer terms and the stress are formulated on the basis of experimental observations. A set of experiments is performed, investigating the growth of U-87MG spheroids both freely growing in the culture medium and subjected to an external mechanical pressure induced by a Dextran solution. The growth curves of the model are compared to the experimental data, with good agreement for both the experimental settings. A new mathematical law regulating the inhibitory effect of mechanical compression on cancer cell proliferation is presented at the end of the paper. This new law is validated against experimental data and provides better results compared to other expressions in the literature.
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Pasquier C, Beaufils S, Bouchoux A, Rigault S, Cabane B, Lund M, Lechevalier V, Le Floch-Fouéré C, Pasco M, Pabœuf G, Pérez J, Pezennec S. Osmotic pressures of lysozyme solutions from gas-like to crystal states. Phys Chem Chem Phys 2016; 18:28458-28465. [DOI: 10.1039/c6cp03867k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Osmotic pressures of lysozyme solutions at concentrations up to 850 g L−1 show three regimes and a clear influence of ionic strength.
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Affiliation(s)
| | | | | | | | - Bernard Cabane
- Laboratoire CBI
- CNRS UMR 8231
- Université Pierre et Marie Curie
- Université Diderot
- ESPCI
| | - Mikael Lund
- Department of Theoretical Chemistry
- Lund University
- SE-22100 Lund
- Sweden
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Li J, Turesson M, Haglund CA, Cabane B, Skepö M. Equation of state of PEG/PEO in good solvent. Comparison between a one-parameter EOS and experiments. POLYMER 2015. [DOI: 10.1016/j.polymer.2015.10.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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50
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Kethireddipalli P, Hill AR. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9389-9403. [PMID: 25607716 DOI: 10.1021/jf504167v] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Thermally induced changes in milk proteins and minerals, particularly interactions among caseins and denatured whey proteins, influence important properties of dairy products in both positive and negative ways. Whereas the extensive protein connectivity and increased water-holding capacity resulting from such heat-induced protein modification account for the much desired firmness of acid gels of yogurt, thermal processing, on the other hand, severely impairs clotting and adversely affects the cheesemaking properties of rennet-coagulated cheeses. In technological terms, the principal ongoing challenge in the cheese industry is to take advantage of the water-holding capacity of thermally aggregated whey proteins without compromising the rennetability of cheese milk or the textural and functional attributes of cheese. Including some recent data from the authors' laboratory, this paper will discuss important aspects and current literature on the use of thermally processed milk in the production of rennet-coagulated cheeses and also some of the potential alternatives available for inclusion of whey proteins in cheese, such as the addition of microparticulated whey proteins to cheese milk.
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Affiliation(s)
| | - Arthur R Hill
- Department of Food Science, University of Guelph , Guelph, Ontario, Canada N1G 2W1
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