Multilevel Characterization of Milk Proteins: Influence of Ionic Environment & Temperature

Abstract : The overall objective of this work was to investigate the mechanisms of protein-salt interactions and linkage between milk proteins powders and milk proteins dispersions (5% w/v) mainly NMC and WPI under various ranges of ionic environments (distilled water, NaCl solution and CaCl2 solution. In the first phase, we investigated the influence of the ionic environments on milk proteins powders rehydration profiles. The second phase of this study includes the characterization of milk proteins dispersions in an aqueous ionic environment regarding changes in the protein: secondary structure (ß-sheet, alpha-helix, ß-turns and unordered structures), size, morphological features and surface hydrophobicity by using FTIR, TEM, and DLS with other complimentary techniques. In the last part, the functionality of whey proteins was studied by the combined effect of heat and different ratios of salts. For this purpose, the study was exclusively focalized in an aqueous ionic medium composed of NaCl (0.75-3%) at different temperatures (30-90°C). The results obtained from the first part showed two distinct rehydration behaviors depending on the salts type and concentration. For the NMC dispersions under salt increase, spherical micelles with an average size around 150 nm disintegrated in sub-micelles around 20-30 nm and more or less aggregated were observed by DLS and TEM. WPI dispersions in water were composed of well separated proteins by a spherical shape with two populations around 6 and 70 nm. Salt increase resulted in an aggregation of the proteins and the formation of denser aggregates. Moreover, a combined salt/heat resulted showed a stabilizing effect on the secondary structural elements of both Amide I and III bands and higher denaturation temperatures observed by FTIR and µDSC respectively. A size and morphological investigation showed a transition from spherical/compact protein aggregates to linear ones. Finally, this work demonstrated that whey protein functional properties depend on both salt and how heat treatment is applied
Document type :
Theses
Complete list of metadatas

Cited literature [248 references]  Display  Hide  Download

https://hal.univ-lorraine.fr/tel-01749246
Contributor : Thèses Ul <>
Submitted on : Thursday, March 29, 2018 - 12:10:34 PM
Last modification on : Wednesday, April 11, 2018 - 1:28:11 AM
Long-term archiving on : Friday, September 14, 2018 - 8:20:04 AM

File

DDOC_T_2012_0100_HUSSAIN.pdf
Files produced by the author(s)

Identifiers

  • HAL Id : tel-01749246, version 1

Collections

Citation

Raza Hussain. Multilevel Characterization of Milk Proteins: Influence of Ionic Environment & Temperature. Food and Nutrition. Université de Lorraine, 2012. English. ⟨NNT : 2012LORR0100⟩. ⟨tel-01749246⟩

Share

Metrics

Record views

26

Files downloads

63