Flow process and heating conditions modulate the size and properties of whey protein aggregates

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Flow process and heating conditions modulate the size and properties of whey protein aggregates

Domitille de Guibert, Marie Hennetier, Guillaume Delaplace, Romain Jeantet, Alain Riaublanc, Yingying Gu

To cite this version:

Domitille de Guibert, Marie Hennetier, Guillaume Delaplace, Romain Jeantet, Alain Riaublanc, et al.. Flow process and heating conditions modulate the size and properties of whey protein aggregates.

32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France. �hal-02737426�

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Comment citer ce document :

Flow process and heating conditions modulate the size and properties of whey protein aggregates

D. de Guibert^1,2*, M. Hennetier³, Y. Gu⁴, F. Martin^1,2,4, A. Riaublanc⁵, G. Delaplace⁴, R.

Jeantet^2,1

1INRA, UMR 1253 Science and Technology of Milk and Eggs, F-35042 RENNES

2Agrocampus Ouest, UMR 1253 Science and Technology of Milk and Eggs, F-35042 RENNES

3 EI Purpan, Agro-physiology Laboratory, F- 31000 TOULOUSE

4 INRA, UMR8207 UMET, Interface Processes and Hygiene of Materials, F-59650 LILLE

5 INRA, UR1268 Biopolymers Interactions Assemblies, F- 44000 NANTES

*E-mail address: domitille.deguibert@inra.fr

PROFIL

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De Guibert, D., Hennetier, M., Delaplace, G., Jeantet, R., Riaublanc, A., Gu, Y. (2018). Flow process and heating conditions modulate the size and properties of whey protein aggregates.

Presented at 32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations,

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Science &

Technology of Milk &

Egg

Rennes

A multidisciplinary and multiscale approach, reinforced by two high-calibre facilities:

Dairy Platform Biological Resource Centre

 Structuration / destructuration mechanisms of food matrix:

from structural characterisation to digestion

 Dairy processing and cheese making:

toward sustainable dairy systems

 Microbial interaction:

food matrix and host cell

Please visit http://www6.rennes.inra.fr/stlo_eng

83 standing fellow workers 25 PhD students

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C ^ONTEXT

Background & RQ Strategy Results / discussion Conclusion

Industrial expectation

• Target regular products

properties by using additives

• Use less additives as possible (Clean label)

• Add value to milk protein (technofunctional interest)

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2014-2019 Joelle LEONIL

Consumer expectation

• Good organoleptic quality

• More natural and healthy products

Fractal aggregates : Whey protein aggregates

Adapted from Nicolai 2011

WPI, 80°C, pH 7, NaCl

• Repeated pattern

• Soluble

• Low density

• Fractal dimension (Df) ≈ 2.2

activated

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Research question

At pilot scale, does the process parameters influence the characteristics of fractal aggregates obtained, in relation to different transport phenomena (heat,

momentum, mass)?

P

ROPERTIES OF FRACTAL AGGREGATES AND RESEARCH QUESTION

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Effost 2018 / Domitille de Guibert (INRA) 7 November 2018 Increase

viscosity Gel Bind fat droplet in Resist to heating

emulsions Properties of fractal aggregates

/

[Protein]

[NaCl]

Ag size

Lab scale Pilot continuous scale

Ag size

Process levers ? Scale up

Limit syneresis

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PROCESS LEVERS INVESTIGATED

Flow regime upon heating / Re (laminar 2000, transient 3200,

turbulent 6900)

Outlet heating temperature

(70°C, 80°C, 85°C, 90°C) Heating residence time

(short 7s / intermediate 46s / long 69s)

Process parameters

Inner diameter Target temperature

Experiment realised in triplicate

20^◦C 50^◦C 80^◦C

Heat treatment pilot

Preheating exchanger Tubular heat exchanger Dynamic holding 5% WPI,

10mM NaCl

Flow rate

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S IZE AND SHAPE CHARACTERIZATION

WPI powder

Fractal aggregates with different size

Fractal dimension (1 for rod to 3 for

sphere**) Asymmetrical Flow Field-Flow Fractionation

(A4F)

PROCESS LEVERS

Size characterization Shape

characterization

Shape factor (Rg/Rh) (0,78 for homogeneous

sphere to 2,36 for stiff rod*)

1 10 100 1000

0 0,04 0,08 0,12 0,16 0,2

10 20 30 40 50 60

Elution time (min) Non aggregated

protein

Primary Ag 10nm

Fractal Ag 60nm

Normalizedconcentration (mg/mL) Rg(nm)

Effost 2018 / Domitille de Guibert (INRA) 7 November 2018

*Brewer 2011

**Loiseleux 2017

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.07 A more opened structure and an increase of aggregates size is

obtained in transient flow regime

A GGREGATES SHAPE AND SIZE ARE MODIFIED IN INTERMEDIATE FLOW REGIME

Rg/Rh

moy Df

1.1 2,4 1.2 2,1 1.0 2,3

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Heating residence time has no impact on aggregate size compared to flow regime in the range investigated.

H EATING RESIDENCE TIME HAVE NO IMPACT

Rg/Rh

moy Df

1.0 2,3 1.3 2,2 1.3 2,1

Same conclusions with varying Heating residence time at constant

Reynolds number of 2000.

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Formation of larger aggregates at a temperature up to 85°C.

H EATING TEMPERATURE MAINLY INFLUENCE AGGREGATE SIZE

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Association mechanism governs the growth of fractal aggregates.

No breakage.

M ECHANISMS INVOLVED IN THE FORMATION OF FRACTAL AGGREGATES BY CONTINUOUS PROCESSING

Flow regime

Laminar Transient Turbulent Encountering probability

Assembly formation efficiency

Turbulent structure 100 to 400 times > Ag size (kolmogorov scale)

Association mechanism

privileged

Simmons (2007) : The final size of aggregates depends on particle collision and breakage

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Transition

78°C

M ECHANISMS INVOLVED IN THE FORMATION OF FRACTAL AGGREGATES BY CONTINUOUS PROCESSING

At 85°C, the unfolding of reactive βlg is instantaneous and non limiting, resulting in the formation of larger

aggregates.

Unfolding limited

Aggregation limited

Whatever the heating residence time, 100% of βlg is unfolded at the exit of

the heating zone. No additional reactive material should be expected while increasing heating residence

time

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C ^ONCLUSIONS

Process parameters SCALE UP

Flow regime

Transient regime : ↗Aggregate size

↗Structure opening No breakage

Heating residence time

Outlet heating temperature 100 % βlg unfoldedat the exit of the heating zone No impact of heating residence time

T°≥ 85°C : Unfolding ofβlg instanteneous and non limiting

↗ Aggregate size / Apparition of a 4^th population

Fractal aggregates size control

Physicochemical parameters

Different functional properties

Texture

Heat stability Emulsion stability

New healthy and more natural products.

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Thank you for your attention

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Flow process and heating conditions modulate the size and properties of whey protein aggregates

Flow process and heating conditions modulate the size and properties of whey protein aggregates

Please visit http://www6.rennes.inra.fr/stlo_eng

C ONTEXT

Research question

P

PROCESS LEVERS INVESTIGATED

S IZE AND SHAPE CHARACTERIZATION

A GGREGATES SHAPE AND SIZE ARE MODIFIED IN INTERMEDIATE FLOW REGIME

H EATING RESIDENCE TIME HAVE NO IMPACT

H EATING TEMPERATURE MAINLY INFLUENCE AGGREGATE SIZE

M ECHANISMS INVOLVED IN THE FORMATION OF FRACTAL AGGREGATES BY CONTINUOUS PROCESSING

M ECHANISMS INVOLVED IN THE FORMATION OF FRACTAL AGGREGATES BY CONTINUOUS PROCESSING

C ONCLUSIONS

Thank you for your attention

C ^ONTEXT

C ^ONCLUSIONS