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Master thesis

Effect of the technological history on the heat denaturation kinetics of whey proteins

Abstract : In the dairy industry, dairy industry of heat-plate exchangers is a recurring phenomenon that seriously challenges production costs. Therefore, it is interesting to understand the fouling phenomenon in order to limit it. Several hypotheses have been put forward to explain protein fouling. Industrial observations indicate that fouling is impacted by under vacuum evaporation/spray drying/rehydration operations. This study is based on the hypothesis that a modification of the protein structure generated by these operations could further impact the denaturation kinetics of the whey proteins and the fouling of heat-plate exchangers. To verify this hypothesis, a permeate of microfiltration (852FB) was used in liquid form before under vacuum evaporation/spray drying/rehydration operations and in powder form after these operations. The aim of the study was to compare the kinetic parameters of protein denaturation of the liquid and reconstituted powder solutions. Heat treatments were carried out on protein solutions at several temperatures and different heating times and residual native proteins were quantified by RP-HPLC. The rate constant, k, the reaction order, n and the activation energy, Ea, of the denaturation of whey proteins were estimated using two fitting methods: the “two-step” method, which estimates the parameters in two steps and the NLSLM method, which estimates all kinetic parameters simultaneously. The results obtained showed that the NLSLM method is more accurate than the two-step method for fitting experimental results. On the other hand, the kinetic parameters of the powder solution and those of the liquid solution were not statistically different. Consequently, the fouling of heat plate-exchangers cannot be explain by the protein denaturation induced by under vacuum evaporation/spray drying/rehydration operations. Further studies are required to perfectly understand the parameters that influence whey protein fouling during industrial operations.
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https://hal.inrae.fr/hal-03163871
Contributor : Anne Giboulot <>
Submitted on : Tuesday, March 9, 2021 - 2:58:34 PM
Last modification on : Wednesday, March 10, 2021 - 3:34:20 AM

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  • HAL Id : hal-03163871, version 1

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Manon Perrignon. Effect of the technological history on the heat denaturation kinetics of whey proteins. Food and Nutrition. 2021. ⟨hal-03163871⟩

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