Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l'état de poudre

Abstract : The objective of this work is to identify the conditions and mechanisms of the creation or improvement of the stability and rheology of whey proteins foams. To this aim, we studied the interfacial rheology of protein layers adsorbed at the air/water interface, the liquid films dynamics after a topological rearrangement, the stability and rheology of whey protein foams. Both a mixture of whey proteins and purified ß-lactoglobulin, used as a model protein, were studied. To study the relationships with protein structure, proteins were modified by dry-heating of whey protein powders. A wide variety of structural changes was obtained by varying simultaneously multiple dry-heating parameters.Interestingly, low-extent structural modifications have a dramatic impact on interfacial rheology, liquid film dynamics, foam stability and foam rheology. The effects of dry-heating parameters on the foam properties are complex and depend on their combination and the considered foam feature. Our original multiscale approach (interface, film dynamics and foam) sheds light on the contribution of the interfacial rheology to protein foam properties. In particular, foam dynamics have been shown to play a predominant role.
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Alexia Audebert. Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l'état de poudre. Alimentation et Nutrition. Agrocampus Ouest, 2018. Français. ⟨NNT : 2018NSARB317⟩. ⟨tel-02147083⟩

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