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Theses

Stabilisation des émulsions laitières aux cours des traitements technologiques : action combinée des agrégats de protéines de lactosérum et des caséines.

Abstract : Dairy emulsions are thermodynamically unstable systems, which have to be resistant to the technological treatments (heating, freezing/thawing) applied during their manufacture or use. Whey protein-rich emulsions are particularly sensitive to technological treatments and instabilities are currently tackled by the use of non-dairy additives. With aim to offer products that are more natural to consumers (additive-free), the preparation of whey protein-rich emulsions without additive and stable during technological treatments constitutes a major challenge for dairy companies. The strategy adopted during this thesis was to combine the properties of the whey proteins aggregates and caseins in order to stabilize emulsion during technological treatments in a large range of protein concentrationsEmulsions were prepared with various whey protein aggregates and various whey protein aggregates/caseins ratio. Whatever the whey protein aggregates, their presence at the fat droplet surface destabilize the emulsions (gelation/phase separation) whereas they are stable in the continuous phase of the emulsions during technological treatments. In contrast, emulsions are extremely stable during technological treatments when caseins fully cover the fat droplet surface. The results obtained highlighted the possibility of modulating the stability during technological treatments of whey protein-rich emulsions by combining the properties of the whey protein aggregates and the caseins and by controlling their repartition between the fat droplet surface and the continuous phase of the emulsion.
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Submitted on : Friday, February 1, 2019 - 11:49:39 AM
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  • HAL Id : tel-02003404, version 1
  • PRODINRA : 408757

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Marie Chevallier. Stabilisation des émulsions laitières aux cours des traitements technologiques : action combinée des agrégats de protéines de lactosérum et des caséines.. Alimentation et Nutrition. Agrocampus Ouest, 2017. Français. ⟨NNT : 2017NSARB294⟩. ⟨tel-02003404⟩

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