New approach for the characterisation of dairy protein foams stability
| العنوان: | New approach for the characterisation of dairy protein foams stability |
|---|---|
| المؤلفون: | Alexia Audebert, Sylvie Beaufils, Valerie Lechevalier, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, Simon Cox, Stéphane Pezennec, Nadine Leconte |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, CNRS, IPR (Institut de Physique de Rennes) - UMR 6251, Université de Rennes, Institut de Physique de Rennes (IPR), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS), Department of Mathematics (Department of Mathematics), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS) |
| المصدر: | Edible Soft Matter – a SoftComp Topical Workshop Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France HAL |
| بيانات النشر: | HAL CCSD, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | mousse alimentaire, [PHYS]Physics [physics], coalescence, rheological behaviour, propriété interfaciale, traitement thermique de l'aliment, produit laitier, protéine de lait, propriété moussante, [SDV.IDA]Life Sciences [q-bio]/Food engineering, rhéologie, propriété physicochimique du lait, comportement rhéologique, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS |
| الوصف: | International audience; The main destabilisation processes in aqueous foams are liquid drainage, coalescence and disproportionation. In food sciences, the measurement of protein foam stability generally integrates all of them in a “global stability”, and a challenge is to correlate the stability and rheology of foams to the properties of interfaces. We adopted a multi-scale approach by combining the interfacial rheology of proteins adsorbed at the air–water interface, the dynamics of protein films after T1 topological rearrangements (Fig. 1), and macroscopic foam characterisations: the foam stability against drainage was evaluated by following the evolution of the liquid fraction as a function of time and height (Fig. 2) [1], and the foam complex modulus and yield stress were measured under oscillatory shear. We investigated the behaviour of dairy proteins (whey protein isolate and purified β-lactoglobulin), either in the native state or after modification by dry-heating and/or pH adjustment prior to dehydration. Our results show that small-extent structural modifications of proteins have a dramatic impact on interfacial rheology, liquid film dynamics, foam stability and foam rheology. This approach, correlating multiple investigation scales, sheds light on the contribution of the interfacial rheology to protein foam properties, in particular through the involvement of film relaxation dynamics. |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ebe87c729d066ac57471864bc97196bc https://hal.archives-ouvertes.fr/hal-02107861 |
| رقم الانضمام: | edsair.dedup.wf.001..ebe87c729d066ac57471864bc97196bc |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |