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Grostete M, Lee J, Msibi Z, Boissel F, Jimenez M, Jeantet R, Lanotte L. Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach. Int J Biol Macromol 2024; 274:133291. [PMID: 38908625 DOI: 10.1016/j.ijbiomac.2024.133291] [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: 04/16/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
Understanding how shear affects whey protein stability is crucial to deal with typical industrial issues occurring at the bulk solution/surface interface, such as fouling during heat treatments. However, at the state of the art, this effect remains unclear, contrary to that of temperature. This article presents a novel strategy to study the impact of shear rate and concentration on the accumulation of whey protein surficial deposits. It consists in applying a range of shear rates (0-200 s-1) at controlled temperature (65 °C) on whey protein solutions (5-10 wt%) by a parallel plate rheometer equipped with a glass disc, thus allowing the off-line characterization of the deposits by microscopy. Our results highlight an unequivocal effect of increasing shear stress. At 5 wt%, it fosters the formation of primary deposits (≈ 10 μm), whereas at 10 wt% it results in the development of complex branched structures (≈ 50 μm) especially for shear rates ranging from 140 s-1 to 200 s-1. Based on the classification by size of the observed populations, we discuss possible hypotheses for the deposit growth kinetics, involving the interplay of different physico-chemical protein-surface interactions and paving the way to future further investigations.
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Affiliation(s)
| | - Jeehyun Lee
- INRAE, Institut Agro, STLO, 35042 Rennes, France.
| | - Zanele Msibi
- INRAE, Institut Agro, STLO, 35042 Rennes, France.
| | | | - Maude Jimenez
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000 Lille, France; Institut Universitaire de, France, (IUF), 1 rue Descartes, 75231 Paris cedex.
| | | | - Luca Lanotte
- INRAE, Institut Agro, STLO, 35042 Rennes, France.
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Shi D, Li C, Stone AK, Guldiken B, Nickerson MT. Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Chenghao Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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Baruah I, Borgohain G. Structural and functional changes of the protein β-lactoglobulin under thermal and electrical processing conditions. Biophys Chem 2020; 267:106479. [PMID: 33027745 DOI: 10.1016/j.bpc.2020.106479] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 09/15/2020] [Accepted: 09/15/2020] [Indexed: 10/23/2022]
Abstract
In the present study we have tried to explore the effect of static external electric field of strength 3.0 V/nm on the conformational changes adopted by the protein β-lactoglobulin. We have chosen different temperatures viz. 300 K, 400 K and 450 K to evaluate the temperature dependent effect of electric field. We have observed that combined effect of high temperature and static external electric field show significant changes on the structural conformation of the protein which in turn may affect the functional properties of the protein. Calculations of root mean square deviations reveal that both helical and β-sheet regions of the protein are noticeably affected at high temperature. We have used solvent accessible surface area (SASA) and dipole moment values to explain that there is changes in hydrophobicity of the protein surface due to presence of external electric field. The study reveals that electric field in combination with high temperature can be used to alter the conformation of the protein and the effect of external electric field is more pronounced at high temperature than that of low temperature. The study provides a better understanding of the conformational changes adopted by the protein under the stress of external electric field and high temperature and provide guidance to choose optimum conditions for processing without loss of nutritional properties.
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Affiliation(s)
- Indrani Baruah
- Department of Chemistry, Cotton University, Guwahati, Assam 781001, India
| | - Gargi Borgohain
- Department of Chemistry, Cotton University, Guwahati, Assam 781001, India.
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Quevedo M, Kulozik U, Karbstein HP, Emin MA. Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104654] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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6
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Graf B, Protte K, Weiss J, Hinrichs J. Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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9
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Effect of sugar on the fouling behavior of whey protein. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.10.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Koch L, Hummel L, Schuchmann HP, Emin MA. Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9487-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Homer S, Lundin L, Dunstan DE. Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Wolz M, Kastenhuber S, Kulozik U. High moisture extrusion for microparticulation of whey proteins –Influence of process parameters. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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The effect of temperature and shear upon technological properties of whey protein concentrate: Aggregation in a tubular heat exchanger. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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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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Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-015-2625-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.12.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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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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21
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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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22
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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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Diniz RS, Coimbra JSDR, Teixeira ÁVNDC, da Costa AR, Santos IJB, Bressan GC, da Cruz Rodrigues AM, da Silva LHM. Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures. Food Res Int 2014; 64:157-165. [PMID: 30011635 DOI: 10.1016/j.foodres.2014.05.079] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 05/26/2014] [Accepted: 05/30/2014] [Indexed: 12/26/2022]
Abstract
The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.5 to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.
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Affiliation(s)
- Renata Silva Diniz
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Jane Sélia Dos Reis Coimbra
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil.
| | | | - Angélica Ribeiro da Costa
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Igor José Boggione Santos
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Gustavo Costa Bressan
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Antonio Manuel da Cruz Rodrigues
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Luiza Helena Meller da Silva
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
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