Flow process and heating conditions modulate the characteristics of whey protein aggregates.
Résumé
Whey protein fractal aggregates reveal different texturizing properties depending on their size. This study
characterize the effect of three process parameters (flow regime, heating residence time (RTh) and heating
temperature) on the size and shape of aggregates formed at a semi-industrial scale using a dynamic tubular heat
exchanger, and identify the mechanisms involved in their formation. The study showed that physicochemical
parameters are not the unique levers to modulate agregates properties but process parameters are also efficient.
Asymetrical-Flow-Field-Flow-Fractionation was used to highlight the significant increase of aggregate size
produced under transient regime conditions compared to laminar and turbulent regimes. Even larger aggregates
were obtained while increasing the heating temperature from 80 to 85 °C since the unfolding aggregation of
protein was controlled by the aggregation step. Moreover, RTh showed no effect on aggregate formation. This
study paves the way to the control of aggregate properties obtained in a continuous dynamic mode.
Origine : Accord explicite pour ce dépôt
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