Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides

Abstract : The main objectives of this work were to elucidate the rehydration mechanism of the two major milk proteins (micellar casein and whey protein) into a complex and opaque medium such as milk and to assess the influence of hydration state (defined as a function of rehydration length after 5,120,180,240,300, 480, 900 and 1440 minutes of rehydration) on the rheological, textural, physical properties and microstructure of the obtained acid milk gels. Whereas, micellar casein presented a long rehydration process into milk characterized by three stages: a wetting, swelling and dispersion phase, whey protein displayed a quick rehydration process characterized by an overlapping of wetting and dispersion phase. Furthermore, an extended rehydration time of micellar casein powder into the milk base was associated with a postponed onset of gelation and enhanced physical, textural as well as rheological properties of the obtained acid milk gels characterized by increases in gel firmness, strength, and decreases in syneresis susceptibility and grains formation. In contrast, acid milk gels prepared with whey protein powder exhibited comparable overall textural properties regardless the different rehydration times. Nevertheless, denaturation of whey protein powder (by dry heating) was associated with a deterioration of the textural properties of the acid milk gels. Finally, acid gels prepared with whey proteins displayed better overall textural quality than those prepared with micellar casein (except for grains formation)
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Marie-Céleste Karam. Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides. Sciences agricoles. Université de Lorraine, 2013. Français. ⟨NNT : 2013LORR0132⟩. ⟨tel-01750125⟩

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