1
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Raynes JK, Mata J, Wilde KL, Carver JA, Kelly SM, Holt C. Structure of biomimetic casein micelles: Critical tests of the hydrophobic colloid and multivalent-binding models using recombinant deuterated and phosphorylated β-casein. J Struct Biol X 2024; 9:100096. [PMID: 38318529 PMCID: PMC10840362 DOI: 10.1016/j.yjsbx.2024.100096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/08/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Milk contains high concentrations of amyloidogenic casein proteins and is supersaturated with respect to crystalline calcium phosphates such as apatite. Nevertheless, the mammary gland normally remains unmineralized and free of amyloid. Unlike κ-casein, β- and αS-caseins are highly effective mineral chaperones that prevent ectopic and pathological calcification of the mammary gland. Milk invariably contains a mixture of two to five different caseins that act on each other as molecular chaperones. Instead of forming amyloid fibrils, several thousand caseins and hundreds of nanoclusters of amorphous calcium phosphate combine to form fuzzy complexes called casein micelles. To understand the biological functions of the casein micelle its structure needs to be understood better than at present. The location in micelles of the highly amyloidogenic κ-casein is disputed. In traditional hydrophobic colloid models, it, alone, forms a stabilizing surface coat that also determines the average size of the micelles. In the recent multivalent-binding model, κ-casein is present throughout the micelle, in intimate contact with the other caseins. To discriminate between these models, a range of biomimetic micelles was prepared using a fixed concentration of the mineral chaperone β-casein and nanoclusters of calcium phosphate, with variable concentrations of κ-casein. A biomimetic micelle was also prepared using a highly deuterated and in vivo phosphorylated recombinant β-casein with calcium phosphate and unlabelled κ-casein. Neutron and X-ray scattering experiments revealed that κ-casein is distributed throughout the micelle, in quantitative agreement with the multivalent-binding model but contrary to the hydrophobic colloid models.
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Affiliation(s)
- Jared K. Raynes
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3031, Australia
- All G Foods, Waterloo, NSW 2006, Australia
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- School of Chemistry, University of New South Wales, Sydney 2052, Australia
| | - Karyn L. Wilde
- National Deuteration Facility, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
| | - John A. Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Sharon M. Kelly
- School of Molecular Biosciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - Carl Holt
- School of Molecular Biosciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
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2
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Pranata J, Hoyt H, Drake M, Barbano DM. Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages. J Dairy Sci 2024; 107:695-710. [PMID: 37709031 DOI: 10.3168/jds.2023-23768] [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: 05/20/2023] [Accepted: 08/22/2023] [Indexed: 09/16/2023]
Abstract
Our objective was to determine the effects of dipotassium phosphate (DKP) addition, heat treatments (no heat, high temperature, short time [HTST]: 72°C for 15 s, and direct steam injection UHT: 142°C for 2.3 s), and storage time on the soluble protein composition and mineral (P, Ca, K) concentration of the aqueous phase around casein micelles in 7.5% milk protein-based beverages made with liquid skim milk protein concentrate (MPC) and micellar casein concentrate (MCC). Milk protein concentrate was produced using a spiral wound polymeric membrane, and MCC was produced using a 0.1-µm ceramic membrane by filtration at 50°C. Two DKP concentrations were used (0% and 0.15% wt/wt) within each of the 3 heat treatments. All beverages had no other additives and ran through heat treatment without coagulation. Ultracentrifugation (2-h run at 4°C) supernatants of the beverages were collected at 1, 5, 8, 12, and 15-d storage at 4°C. Phosphorus, Ca, and K concentrations in the beverages and supernatants were measured using inductively coupled plasma spectrometry. Protein composition of supernatants was measured using Kjeldahl and sodium dodecyl sulfate-PAGE. Micellar casein concentrate and MPC beverages with 0.15% DKP had higher concentrations of supernatant protein, Ca, and P than beverages without DKP. Protein, Ca, and P concentrations were higher in MCC supernatant than in MPC supernatant when DKP was added, and these concentrations increased over storage time, especially when lower heat treatments (HTST or no heat treatment) had been applied. Dipotassium phosphate addition caused the dissociation of αS-, β-, and κ-casein, and casein proteolysis products out of the casein micelles, and DKP addition explained over 70% of the increase in supernatant protein, P, and Ca concentrations. Dipotassium phosphate could be removed from 7.5% of protein beverages made with fresh liquid MCC and MPC (containing a residual lactose concentration of 0.6% to 0.7% and the proportional amount of soluble milk minerals), as these beverages maintain heat-processing stability without DKP addition.
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Affiliation(s)
- Joice Pranata
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Hayden Hoyt
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - David M Barbano
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
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3
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Schulnies F, Höhme L, Kleinschmidt T. Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity-Role of Undissolved Material. Foods 2023; 12:4519. [PMID: 38137323 PMCID: PMC10743153 DOI: 10.3390/foods12244519] [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: 11/27/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 12/24/2023] Open
Abstract
This research reveals the underlying mechanisms that make high-intensity ultrasound an effective tool to reduce the viscosity of micellar casein concentrates and to enhance the solubility of the respective powders. Micellar casein concentrates (MCC) gained great importance in the production of valuable food products with high protein content, but the processing properties of the reconstituted solutions are deficient. Even though several presumptions were established, the reasons why ultrasound is able to reduce the product viscosity and what limitations occur when using sonication technology are still not clear yet. Our study aims to investigate those reasons by combining analyses of viscosity measurements, particle size distributions, solubility, and hydration. The data presented demonstrate that undissolved, highly hydrated particles play an important role in micellar casein concentrates showing a high viscosity. We conclude on the high voluminosity of those particles, since improved solubility and decreased viscosity are accompanying effects. The determined voluminosities of those particles are 35-40% higher than for colloidal dissolved micelles. Hence, the viscosity reduction of up to 50% can be only obtained by sonicating micellar casein concentrates derived from powder reconstitution, whereas ultrasonication of freshly prepared membrane-filtrated MCC does not reduce viscosity.
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Affiliation(s)
- Frank Schulnies
- Department of Applied Biosciences and Process Engineering, Anhalt University of Applied Sciences, 06366 Köthen, Germany; (L.H.); (T.K.)
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4
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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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5
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Velazquez-Dominguez A, Hennetier M, Abdallah M, Hiolle M, Violleau F, Delaplace G, De Sa Peixoto P. Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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6
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Lalitha S, Srivastava V, Schmidt LE, Deshpande AP, Varughese S. Multiscale Approach to Studying Biomolecular Interactions in Cellulose-Casein Adhesion. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:15077-15087. [PMID: 36455281 DOI: 10.1021/acs.langmuir.2c02006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Casein finds application as an eco-friendly adhesive for paper, wood, glass, etc. Casein being a protein can undergo conformational and microstructural changes during various processing steps involved in interfacial bonding. This study aims at understanding the multiscale contributions of these changes in casein to its adhesion to cellulose pressboards. Investigations spanning from molecular structure to macroscopic adhesion characteristics have been used in this work. The lap shear strength of casein bonded cellulose pressboards is found to increase with the increase in casein concentration. It was observed from Fourier transform infrared spectroscopy (FTIR) investigations along with microscopy and rheological studies that casein dispersions result in more α-helical conformations during the preconcentration process of casein dispersions. This results in increased hydrophobicity of the casein particles/aggregates, which in turn affects the wetting characteristics and the adhesion behavior. Casein compositions lacking α-helices were found to enhance the bonding strength of casein with cellulose. The present study shows that the adhesion between casein and microporous cellulose substrate has contributions at the multiscale originating from the polar-polar interactions of casein and cellulose molecules, conformational changes in the protein structure of casein during drying, microstructure of casein particles in the dispersion, and the microporous nature of the cellulose boards. These interactions at multiple scales can be tuned to suit different adhesive applications using casein.
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Affiliation(s)
- Sruthi Lalitha
- Department of Chemical Engineering, Indian Institute of Technology Madras, 600036 Chennai, India
| | | | | | - Abhijit P Deshpande
- Department of Chemical Engineering, Indian Institute of Technology Madras, 600036 Chennai, India
| | - Susy Varughese
- Department of Chemical Engineering, Indian Institute of Technology Madras, 600036 Chennai, India
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7
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Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Khanna S, Gebhardt R. Influence of lactose on the rheological properties of reconstituted casein micelles concentrates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Li W, Wu Y, Martin GJ, Ashokkumar M. Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions. Food Res Int 2022; 157:111209. [DOI: 10.1016/j.foodres.2022.111209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 11/17/2022]
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12
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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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13
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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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14
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Krishnankutty Nair P, Corredig M. Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions. JDS COMMUNICATIONS 2021; 2:309-312. [PMID: 36337097 PMCID: PMC9623754 DOI: 10.3168/jdsc.2021-0124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 07/12/2021] [Indexed: 06/12/2023]
Abstract
Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated by osmotic stressing to increase the volume fraction of the micelles while maintaining a constant ionic composition. In situ turbidity measurements demonstrated that the secondary stage of gelation was hindered in the concentrated suspensions. Addition of ionic calcium overcame this inhibition, whereas restoring the original concentration by redilution did not. This work clearly demonstrated that calcium plays a major role in decreasing electrostatic repulsion in casein micelles, but also showed the importance of noncolloidal proteins in altering the gelling functionality of casein micelles in concentrated milk. Additional calcium induces aggregation of these soluble caseins, restoring gelation in concentrates.
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15
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The heterogeneous substructure of casein micelles evidenced by SAXS and NMR in demineralized samples. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106653] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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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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Thaiwong N, Thaiudom S. Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Numphon Thaiwong
- Department of Agricultural Technology and Environment Faculty of Sciences and Liberal Arts Rajamangala University of Technology Isan Nakhon Ratchasima30000Thailand
| | - Siwatt Thaiudom
- School of Food Technology Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima30000Thailand
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19
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Schopf R, Schmidt F, Kulozik U. Impact of hollow fiber membrane length on the milk protein fractionation. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2020.118834] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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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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Sruthi L, Srivastava V, Schmidt LE, Deshpande AP, Varughese S. Contributions from microstructural changes to the rheological behavior of casein dispersions during drying. SOFT MATTER 2020; 16:10954-10968. [PMID: 33146222 DOI: 10.1039/d0sm00992j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In several applications, a protein such as casein in dispersion form undergoes multiple processing steps including drying. In this work, the rheological and microstructural features of casein dispersions concentrated by evaporation of the solvent (drying dispersions) were studied in comparison with those of equal concentrations of the as-prepared dispersions without drying. The molecular assembly of casein is affected by drying along with the conformational composition changes in the secondary structures such as α-helix, β-sheets, turns and random structures of the protein. Modeling of the rheological data indicates that these changes also affect the packing of casein molecular assemblies and these molecular assemblies in alkaline dispersions can behave as soft deformable particles. During drying, casein dispersions show prominent shear thinning for concentrations higher than 20 wt% along with the prevalence of α-helices and β-sheets. In comparison, the as-prepared dispersions show different microstructural features, and therefore different rheological responses. A detailed analysis shows that alkalinity changes during drying is the crucial factor controlling the microstructural changes of the soft casein particles and hence the rheology.
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Affiliation(s)
- Lalitha Sruthi
- Department of Chemical Engineering, Indian Institute of Technology, Madras, India.
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23
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Habtegebriel H, Wawire M, Gaukel V, Taboada ML. Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties. J Food Sci 2020; 85:3459-3466. [PMID: 32935862 DOI: 10.1111/1750-3841.15451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 11/29/2022]
Abstract
To correlate the viscosity of camel milk with its atomization properties, first, the viscosity profiles of camel milk are compared with model milk systems (reconstituted skimmed cow milk powder). Then, atomization experiment was conducted using model milk systems and finally, the findings of the atomization experiments were coincided with the viscosity profiles. The effect of total solids of whole (10% to 40%) and skimmed (7.5% to 30%) camel milks on its viscosity was investigated. At 30% total solids level and a temperature of 20 °C, skimmed camel milk exhibited a viscosity of 7.68 mPa.s whereas whole camel milk 8.96 mPa.s. This value is small compared to suspension of reconstituted skimmed cow milk powder, which reached up to 18.55 mPa.s and to that of suspension of whey protein concentrate (28.15 mPa.s). By raising the total solid from 20% to 30%, it was shown that, the average spray droplet size would be changed from 18.77 to 29.40 µm and the span from 1.76 to 1.55. Based on their viscosity profiles, these values would be obtained for camel milk at total solid values of 35% for whole and 38% for skimmed milks. This would allow camel milk to be concentrated to higher total solid levels than bovine milk. PRACTICAL APPLICATION: Converting camel milk into powder by spray drying will have a great role in its commercialization. To do so, establishing knowledge on the viscosity of camel milk at different total solids levels in relation to its atomization properties would be of paramount importance. Because, this would enable us to fine tune the viscosity of the milk to arrive at a quality powder with all the desired techno-functional properties. Moreover, it will also contribute by furnishing engineering data pertinent to the development, design, or choice of appropriate nozzles for atomization of the milk during spray drying at different drying set ups.
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Affiliation(s)
- Haileeyesus Habtegebriel
- Department of Food Science and Technology, School of Food and Nutrition Sciences, College of Agriculture and Natural Resources, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, Nairobi, 00200, Kenya.,Department of Food Processing, Faculty of Engineering and Technology, Wolkite University, P. O. Box 07, Wolkite, Ethiopia
| | - Michael Wawire
- Department of Food Science and Technology, School of Food and Nutrition Sciences, College of Agriculture and Natural Resources, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, Nairobi, 00200, Kenya
| | - Volker Gaukel
- Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Kaiserstr 12, D-76131, Karlsruhe, Germany
| | - Martha L Taboada
- Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Kaiserstr 12, D-76131, Karlsruhe, Germany
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24
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Pang Z, Xu R, Zhu Y, Bansal N, Liu X. Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins. Food Chem 2020; 311:125961. [DOI: 10.1016/j.foodchem.2019.125961] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 11/19/2019] [Accepted: 11/26/2019] [Indexed: 11/26/2022]
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25
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Weinberger ME, Kulozik U. Effect of low-frequency pulsatile crossflow microfiltration on flux and protein transmission in milk protein fractionation. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1749080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Maria E. Weinberger
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
- Institute for Food & Health, ZIEL, Freising, Germany
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26
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Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105464] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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27
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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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28
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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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Körzendörfer A, Schäfer J, Hinrichs J, Nöbel S. Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture. J Dairy Sci 2019; 102:7826-7837. [DOI: 10.3168/jds.2019-16541] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 05/04/2019] [Indexed: 11/19/2022]
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Schong E, Famelart MH. Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH. Food Res Int 2019; 122:96-104. [PMID: 31229134 DOI: 10.1016/j.foodres.2019.04.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/13/2019] [Accepted: 04/01/2019] [Indexed: 10/27/2022]
Abstract
Dry heating (DH) at 100 °C for 36 h of a whey protein isolate powder conditioned at pH 9.5 leads to the formation of stable, large and porous whey protein microparticles (PMs), resulting from the crosslinking of proteins inside the powder. These PMs could be used as high-viscosity food ingredients. Casein, present as a contaminant in whey protein powders, has been shown to become incorporated into the PMs. In this study, we investigated the effect of adding increasing amounts of sodium caseinate to whey protein powders on the formation of PMs during DH at 100 °C for 36 h. In addition, we studied PM formation during DH of a micellar casein-enriched milk protein powder (Casmic). The browning index of the dry-heated powders, and the size and water content of the microparticles were also characterized. We confirmed that sodium caseinate was incorporated into the PMs. The highest PM D[4,3] values (270 μm) were observed for powders with around 40% caseinate. Powders without added caseinate displayed D[4,3] values of 150 μm. The yield of conversion of proteins into PMs increased from 0.6 to 0.8 g/g with caseinate addition, whereas the amount of water entrapped in the PMs decreased from around 30 to 20 g/g. PMs were also formed by DH of the Casmic powder, but these particles were smaller, with sizes of around 80 μm. In conclusion, our study shows that the process of DH at pH 9.5 could be applied to all milk proteins to obtain PMs with functional properties that could be used in the food industry.
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Affiliation(s)
- Elise Schong
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, cedex, France
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31
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Bista A, Hogan SA, O'Donnell CP, Tobin JT, O'Shea N. Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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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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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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Silva NN, Casanova F, Pinto MDS, Carvalho AFD, Gaucheron F. Micelas de caseína: dos monômeros à estrutura supramolecular. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.18518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização controlada. Assim, o objetivo do presente trabalho é apresentar uma revisão atualizada sobre a organização estrutural das micelas de caseína. Em termos físico-químicos, as micelas de caseína podem ser definidas como agregados supramoleculares esféricos e porosos, altamente hidratados, carregados negativamente, com diâmetro médio de 200 nm, e que apresentam aproximadamente 104 cadeias polipeptídicas. Além de água, as micelas são constituídas por quatro tipos de caseínas, chamadas de αS1, αS2, β, e κ-caseínas, que estão unidas por meio de interações hidrofóbicas e eletrostáticas, e pela presença de minerais, sobretudo sais de fosfato de cálcio, os quais são os principais responsáveis pela manutenção da estrutura micelar. A estabilidade das micelas de caseína é atribuída à presença de uma camada externa difusa, formada basicamente por κ-caseína. Apesar de as propriedades coloidais das micelas de caseína serem conhecidas, ainda não há consenso sobre como as moléculas de caseína estão estruturadas em seu interior. Portanto, os principais modelos que descrevem a organização interna das micelas de caseína são apresentados na parte final do artigo.
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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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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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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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38
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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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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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40
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Olivares M, Berli C, Zorrilla S. Connection between dynamic rheometry and pair interactions of casein micelles in concentrated skim milk. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Loiseleux T, Rolland-Sabaté A, Garnier C, Croguennec T, Guilois S, Anton M, Riaublanc A. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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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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43
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Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1848-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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44
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Heat-induced gelation of casein micelles in aqueous suspensions at different pH. Colloids Surf B Biointerfaces 2016; 146:801-7. [DOI: 10.1016/j.colsurfb.2016.07.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 07/12/2016] [Indexed: 11/15/2022]
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45
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Minami S, Watanabe T, Suzuki D, Urayama K. Rheological properties of suspensions of thermo-responsive poly(N-isopropylacrylamide) microgels undergoing volume phase transition. Polym J 2016. [DOI: 10.1038/pj.2016.79] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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46
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47
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Zhao Z, Corredig M. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions. J Dairy Sci 2016; 99:6036-6045. [DOI: 10.3168/jds.2015-10622] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 01/31/2016] [Indexed: 11/19/2022]
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48
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Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0287-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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50
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Sadek C, Schuck P, Fallourd Y, Pradeau N, Jeantet R, Le Floch-Fouéré C. Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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