{"title":"酪蛋白胶束和血清蛋白混合分散体中的成分分布、剪切-流动行为和溶胶-凝胶转变","authors":"Hossein Gholamian, Maksym Loginov, Marie-Hélène Famelart, Florence Rousseau, Fabienne Garnier-Lambrouin, Geneviève Gésan-Guiziou","doi":"10.3390/foods13213480","DOIUrl":null,"url":null,"abstract":"<p><p>The shear flow and solid-liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration, diafiltration, and concentration-evaporation. However, the rheological behavior of these dispersions has not been sufficiently studied. In the present work, dispersions of CMs and SPs with total protein weight fractions (<i>ω<sub>PR</sub></i>) of 0.021-0.28 and SP to total protein weight ratios (<i>R<sub>SP</sub></i>) of 0.066-0.214 and 1 were prepared by dispersing the respective protein isolates in the permeate from skim milk ultrafiltration and then further concentrated via osmotic compression. The partition of SPs between the CMs and the dispersion medium was assessed by measuring the dry matter content and viscosity of the dispersion medium after separating it from the CMs via ultracentrifugation. The rheological properties were studied at 20 °C via shear rheometry, and the sol-gel transition was characterized via oscillatory measurements. No absorption of SPs by CMs was observed in dispersions with <i>ω<sub>PR</sub></i> = 0.083-0.126, regardless of the <i>R<sub>SP</sub></i>. For dispersions of SPs with <i>ω<sub>PR</sub></i> ≤ 0.21, as well as the dispersion medium of mixed dispersions with <i>ω<sub>PR</sub></i> = 0.083-0.126, the high shear- rate-limiting viscosity was described using Lee's equation with an SP voluminosity (<i>v<sub>SP</sub></i>) of 2.09 mL·g<sup>-1</sup>. For the mixed dispersions with a CM volume fraction of <i>φ<sub>CM</sub></i> ≤ 0.37, the relative high shear-rate-limiting viscosity was described using Lee's equation with a CM voluminosity (<i>v<sub>CM</sub></i>) of 4.15 mL·g<sup>-1</sup> and a <i>v<sub>SP</sub></i> of 2.09 mL·g<sup>-1</sup>, regardless of the <i>R<sub>SP</sub></i>. For the mixed dispersions with <i>φ<sub>CM</sub></i> > 0.55, the relative viscosity increased significantly with an increasing <i>R<sub>SP</sub></i> (this was explained by an increase in repulsion between CMs). However, the sol-gel transition was independent of the <i>R<sub>SP</sub></i> and was observed at <i>φ<sub>CM</sub></i> ≈ 0.65.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7000,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545534/pdf/","citationCount":"0","resultStr":"{\"title\":\"Component Distribution, Shear-Flow Behavior, and Sol-Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins.\",\"authors\":\"Hossein Gholamian, Maksym Loginov, Marie-Hélène Famelart, Florence Rousseau, Fabienne Garnier-Lambrouin, Geneviève Gésan-Guiziou\",\"doi\":\"10.3390/foods13213480\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The shear flow and solid-liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration, diafiltration, and concentration-evaporation. However, the rheological behavior of these dispersions has not been sufficiently studied. In the present work, dispersions of CMs and SPs with total protein weight fractions (<i>ω<sub>PR</sub></i>) of 0.021-0.28 and SP to total protein weight ratios (<i>R<sub>SP</sub></i>) of 0.066-0.214 and 1 were prepared by dispersing the respective protein isolates in the permeate from skim milk ultrafiltration and then further concentrated via osmotic compression. The partition of SPs between the CMs and the dispersion medium was assessed by measuring the dry matter content and viscosity of the dispersion medium after separating it from the CMs via ultracentrifugation. The rheological properties were studied at 20 °C via shear rheometry, and the sol-gel transition was characterized via oscillatory measurements. No absorption of SPs by CMs was observed in dispersions with <i>ω<sub>PR</sub></i> = 0.083-0.126, regardless of the <i>R<sub>SP</sub></i>. For dispersions of SPs with <i>ω<sub>PR</sub></i> ≤ 0.21, as well as the dispersion medium of mixed dispersions with <i>ω<sub>PR</sub></i> = 0.083-0.126, the high shear- rate-limiting viscosity was described using Lee's equation with an SP voluminosity (<i>v<sub>SP</sub></i>) of 2.09 mL·g<sup>-1</sup>. For the mixed dispersions with a CM volume fraction of <i>φ<sub>CM</sub></i> ≤ 0.37, the relative high shear-rate-limiting viscosity was described using Lee's equation with a CM voluminosity (<i>v<sub>CM</sub></i>) of 4.15 mL·g<sup>-1</sup> and a <i>v<sub>SP</sub></i> of 2.09 mL·g<sup>-1</sup>, regardless of the <i>R<sub>SP</sub></i>. For the mixed dispersions with <i>φ<sub>CM</sub></i> > 0.55, the relative viscosity increased significantly with an increasing <i>R<sub>SP</sub></i> (this was explained by an increase in repulsion between CMs). However, the sol-gel transition was independent of the <i>R<sub>SP</sub></i> and was observed at <i>φ<sub>CM</sub></i> ≈ 0.65.</p>\",\"PeriodicalId\":12386,\"journal\":{\"name\":\"Foods\",\"volume\":\"13 21\",\"pages\":\"\"},\"PeriodicalIF\":4.7000,\"publicationDate\":\"2024-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545534/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3390/foods13213480\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13213480","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Component Distribution, Shear-Flow Behavior, and Sol-Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins.
The shear flow and solid-liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration, diafiltration, and concentration-evaporation. However, the rheological behavior of these dispersions has not been sufficiently studied. In the present work, dispersions of CMs and SPs with total protein weight fractions (ωPR) of 0.021-0.28 and SP to total protein weight ratios (RSP) of 0.066-0.214 and 1 were prepared by dispersing the respective protein isolates in the permeate from skim milk ultrafiltration and then further concentrated via osmotic compression. The partition of SPs between the CMs and the dispersion medium was assessed by measuring the dry matter content and viscosity of the dispersion medium after separating it from the CMs via ultracentrifugation. The rheological properties were studied at 20 °C via shear rheometry, and the sol-gel transition was characterized via oscillatory measurements. No absorption of SPs by CMs was observed in dispersions with ωPR = 0.083-0.126, regardless of the RSP. For dispersions of SPs with ωPR ≤ 0.21, as well as the dispersion medium of mixed dispersions with ωPR = 0.083-0.126, the high shear- rate-limiting viscosity was described using Lee's equation with an SP voluminosity (vSP) of 2.09 mL·g-1. For the mixed dispersions with a CM volume fraction of φCM ≤ 0.37, the relative high shear-rate-limiting viscosity was described using Lee's equation with a CM voluminosity (vCM) of 4.15 mL·g-1 and a vSP of 2.09 mL·g-1, regardless of the RSP. For the mixed dispersions with φCM > 0.55, the relative viscosity increased significantly with an increasing RSP (this was explained by an increase in repulsion between CMs). However, the sol-gel transition was independent of the RSP and was observed at φCM ≈ 0.65.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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