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Characterization of the droplet particle transition in dairy colloidal mixes: The impact of the molecular scale
on particle morphology
Ming Yu, Romain Jeantet, Cécile Le Floch-Fouéré, Luca Lanotte
To cite this version:
Ming Yu, Romain Jeantet, Cécile Le Floch-Fouéré, Luca Lanotte. Characterization of the droplet particle transition in dairy colloidal mixes: The impact of the molecular scale on particle morphology.
Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. �hal- 02737837�
Characterization of the droplet-particle transition in dairy colloidal mixes
M. Yu, R. Jeantet, C. Le Floch-Foué ré , L. Lanotte 19.11.2019
The impact of the molecular scale on particle morphology
2
Context
Background
Materials and Methods
Results and Discussion
Industrial questions
Previous works
Quantitative of droplet parameter
Overview sol-gel transition
Single droplet drying
3 IMF market : the key dairy industry challenge
• Globalization, economical transition and population growth
• From 2007, 8-20% annual growth → 2 million tons produced /year
• High added value ▷ 80% of the European dairy investment since 2011
Infant milk formula: the gold rush! 1.
Mimicking breast milk
g/l Cow milk Human milk
Proteins 32 10
Caseins 80% 35%
Whey proteins 20% 65%
Controlled functional
end-use properties
Adapted to their nutritional target
Background Materials and
methods Results and Discussion
Simplify the milk system Whey protein isolates (WPI)
Native phosphocaseinates (NPC)
4
✓ Protein type affects the particle shape
✓ The skin formation in sol-gel transition stage leads to specific particle shape
Sadek et al., 2015, Food Hydrocolloids, 48, 8-16
Drying of dairy proteins by multiscale approach
T, D
Drying scales Particle shape
How the composition of WPI/NPC affects the sol-gel transition Background Materials and
methods Results and
Discussion
8 wt.%
5
Materials
WPI/NPC ratio Particle forming process
(Sol gel transition)
➢ Temperature: 20 °C
➢ Initial size: 0.5 µ L
➢ Relative Humidity: < 2 %
Drying conditions
WPI relative percentage:
0, 20, 50, 80 and 100%
Background Materials and
methods Results and Discussion
- Globular rigid structure - D ≈ 10 nm
- Micellar, dynamic and hydrated structure -D ≈ 10^2nm
Whey protein isolates (WPI)
Native phosphocaseinates (NPC)
Concentration
6
Single droplet drying
2. PDMS (poly dimethyl siloxane) support
3. High-speed camera Cylindrical pillars
4. Bias light
Micro-balance Drying kinetics
Pendant
Background Materials and
methods Results and Discussion
1. Zeolites
-0.005 0 0.005 0.01 0.015 0.02 0.025 0.03
0 200 400 600
-dD/dt
Time (s)
7
D
Image and data analysis
H
D
Delamination
0 0.2 0.4 0.6 0.8 1
0 100 200 300 400 500 600
NormalizedDimension
Time (s)
M/M0
0 0.001 0.002 0.003 0.004 0.005 0.006 0.007
0 100 200 300 400 500 600
-dm/dt
Time (s)
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
0 100 200 300 400 500 600
NormalizedDimension
Time (s)
D/D0
H/H0
Background Materials and
methods Results and
Discussion
0 100 200 300 400 500 600 0.0
0.2 0.4 0.6 0.8 1.0
D/D0 H/H0 M/M0
Normalized Dimension
Time (s)
8
Morphological evolution of WPI
Drying kinetics correspond to the profile view curves.
Stage I: droplet shrinkage with constant rate.
I II III
0 s 290 s 390 s 495 s
Delamination
Hump
(Elastic response of skin)
Background Materials and
methods Results and Discussion
Stage II: border delamination + elastic response of skin.
Stage III: the shape is constant.
0
0 s 315 s 400 s 600 s
0 s 500 s 600 s
0 s 435 s 600 s
0 s 470 s 600 s
300 s
340 s
355 s 245 s
210 s
260 s
250 s
I II III Time (s)
WPI% R
20
50
80
Visualization of droplet profile
9
Wrinkled surface
Smooth surface Hollow particle
Wrinkled vacuole
Stage II is crucial to understand the particle formation
Background Materials and
methods Results and
Discussion
0 20 40 60 80 100 200
300 400 500 600
Time (s)
WPI %
Overview of the Stage II (Sol-gel transition)
10
➢ Stage II earlier in mixes NPC retain water
WPI enters into the NPC structure.
Background Materials and
methods Results and Discussion
➢ WPI≥ 50%: Stage II almost constant THE SKIN IS MORE RIGID(SMALL-ON-TOP)
➢ WPI= 20% Stage II is the earliest and longest
STAGE II = DELAMINATION + SKIN ELASTIC RESPONSE
Trueman R E, 2012, Langmuir, 28(7), 3420-3428.
Trueman R E, 2012, Journal of Colloid &
Interface Science, 2012, 377(1):207-212.
Lanotte et al., 2018, Colloids and Surfaces,20, 0927-7757
Fortini A, Journal Physical Review Letters, 2017
t1 – Start time t2 – End time
t1 t2
80%
-0.01 -0.005 0 0.005 0.01 0.015
0 100 200 300 400 500 600
-dD/dt
Time (s)
100%
-0.01 -0.005 0 0.005 0.01 0.015
0 100 200 300 400 500 600
-dD/dt
Time (s) 0%
20%
The delamination of WPI/NPC mixture samples
11
➢ Delamination affect by WPI%
50%
NPC-rich WPI-rich
Background Materials and
methods Results and Discussion
NPC: no delamination WPI: stronger delamination
Mixing?
Few NPC promote delamination Massive NPC weaker delamination
0.2 0.4 0.6 0.8 1
0 100 200 300 400 500 600
H/H0
Time (s) 0%
80%
100%
The effect of WPI%
Ron elastic response of skin
➢ Skin deformation in mixes is earlier than in pure WPI
➢ Sol-gel transition stage affected by composition of sample
Background Materials and 12
methods Results and
Discussion
13
Summary
• Quantification of the morphology parameters of droplet during the drying process we get more information.
• Impact of WPI/NPC ratio on the sol-gel transition stage:
Delamination and skin mechanical response.
• The sol-gel transition stage is delayed with increasing WPI %
R.
• The evaporation rate is hindered in sol-gel transition stage.
Skin layer structure.
Merci
谢谢More information:
➢ Sadek et al., 2013, Langmuir, 29, 15606-15613
➢ Sadek et al., 2014. Drying Technol,32, 1540-1551
➢ Sadek et al., 2014, Dairy Sci Technol, 95, 771-794
➢ Sadek et al., 2015, Food Hydrocolloids, 48, 8-16
➢ Sadek et al., 2016, Food Hydrocolloids, 52, 161-166
➢ Bouchoux A et al.,2010, Biophysical Journal, 99, 3754-3762.
➢ Trueman R E, 2012, Langmuir, 28(7), 3420-3428.
➢ Trueman R E, 2012, Journal of Colloid & Interface Science, 377(1):207-212.
➢ YF Yano et al.,2012, Journal of Physics: Condensed Matter
➢ Lanotte et al., 2018, Colloids and Surfaces,20, 0927-7757
➢ Fortini A, Journal Physical Review Letters, 2017
