Structural organization and behaviour of casein micelles fouling layer during crossflow filtration of milk at low temperature : A Small-Angle X-Ray Scattering (SAXS), osmotic stress and rheology study
| العنوان: | Structural organization and behaviour of casein micelles fouling layer during crossflow filtration of milk at low temperature : A Small-Angle X-Ray Scattering (SAXS), osmotic stress and rheology study |
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| المؤلفون: | Doudies, Floriane, Loginov, Maksym, Lambrouin, Fabienne, Leconte, Nadine, Heng, N., Pignon, F., Perez, J., Gesan-Guiziou, Genevieve |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, 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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Grenoble Alpes (COMUE) (UGA), Synchrotron SOLEIL (SSOLEIL), Centre National de la Recherche Scientifique (CNRS) |
| المصدر: | The 10. International Membrane Science & Technology Conference (IMSTEC 2020) The 10. International Membrane Science & Technology Conference (IMSTEC 2020), Feb 2020, Sydney, Australia 2020; The 10. International Membrane Science & Technology Conference (IMSTEC 2020), Sydney, AUS, 2020-02-02-2020-02-06 |
| بيانات النشر: | HAL CCSD, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | redispersion, génie des procedes agroalimentaires, microfiltration, osmotic stress, rheology, dairy product, Ingénierie des aliments, encrassement protéique, lait écrèmé, micelle de caséine, filtration sur membrane, stress osmotique, produit laitier, protéine de lait, Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, rhéologie, dispersion, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Génie des procédés |
| الوصف: | International audience; During filtration of skimmed milk, the casein micelles accumulate at the membrane surface and their presence has a crucial impact on the performances of the operation and on the products properties. Information is still scarce, especially at ‘low’ temperature (≈8-12°C), about how the casein micelles behave at the membrane surface and interact in such concentrated regimes. The aim of this work was to understand the structural organization and behavior of concentrated casein micelles accumulated at the membrane during crossflow filtration (concentration, sol-gel transition, cohesiveness and reversibility) with a focus on impact of temperature. The strategy consisted in combining in-situ measurements by Small-Angle X-Ray Scattering coupled to crossflow filtration, with ex-situ characterization of concentrated dispersions of casein micelles using osmotic stress technique and rheology. Swelling-re-dispersion experiments were carried out to characterize the cohesiveness of micelles concentrates. During in-situ filtration performed at constant pressure, increasing temperature (12, 25, 42°C) increased permeate flux (which was mainly attributed to the decrease of viscosity of permeate) and led to higher accumulation of casein micelles and a thicker deposit. The relaxation of pressure showed that casein micelles deposit was more cohesive at low temperature. With osmotic stress and rheology experiments, it was observed that compressibility (concentration reached at given osmotic pressure) and sol-gel transition concentration of casein micelles increased with the temperature increasing from 7 to 20°C. Moreover, swelling of casein micelles gels at 7°C resulted in lower redispersion rate as compared to the swelling at 20°C regardless of the gel formation temperature. It was also observed that casein micelles gels obtained at 7°C are more cohesive than those prepared at 20°C. This work shows that carrying out filtration at low temperature led to a lower accumulation of casein micelle (lower compressibility of casein micelles), but to a higher cohesiveness of the accumulated micelles (lower sol/gel transition and swelling properties). These results were attributed to physico-chemical modifications of casein micelles (voluminosity, hydration) under temperature changes. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0686c6b202a2d045dfd3dca51c239f99 https://hal.inrae.fr/hal-02737824/file/Imstec-2020-GGGV5_1.pdf |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.dedup.wf.001..0686c6b202a2d045dfd3dca51c239f99 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |