• Title of article

    Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions Original Research Article

  • Author/Authors

    Nicolas Erabit، نويسنده , , Jean Moureh and Denis Flick، نويسنده , , Graciela Alvarez، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2013
  • Pages
    10
  • From page
    63
  • To page
    72
  • Abstract
    The influence of two variables (moderate shear and calcium chloride concentration) on the properties of β-lactoglobulin (β-lg) aggregate suspensions obtained by dynamic heat treatment (85 °C for 60 s) was studied. Variations in calcium chloride concentration from 5.1 to 7.1 mM were imposed, and led to major changes in the aggregate properties. The characterization of the aggregate size was performed using three distinct methods: laser granulometer, dynamic light scattering (DLS) and focus beam reflectance measurement (FBRM). Viscosity and residual native fraction were also determined. Statistical analysis of experimental data underlines the important combined effect of the two variables and paves the way for new ways of controlling the aggregate functionalities. The calcium chloride concentration has an effect on the entire aggregation process, from native β-lg to large aggregates. On the other hand, shear only impacts the formation of the large aggregates.
  • Keywords
    ?-lg aggregates , Shear , DLS , Calcium chloride , FBRM , Laser granulometer
  • Journal title
    Journal of Food Engineering
  • Serial Year
    2013
  • Journal title
    Journal of Food Engineering
  • Record number

    1169774