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Structure et stabilité face au traitement UHT de micelles de caséines acidifiées et modifiées

Abstract : As sterilization destabilizes acidified dairy proteins, stabilizers are usually added. The objective of this thesis was to understand the physicochemical mechanisms induced by the acidification of dairy formulas and to look for clean label solutions to stabilize for acidified and heat treated caseins. To study their stability, the mineralization, surface charge, hydration and chemical modifications of caseins were characterized.At the pilot scale, caseins were more stable at pH > 5.8 (between pH 6.7 and 3.7), low temperature (8 versus 42°C), in formulas which were enriched in proteins (7 versus 3.2 %) and acidified with citric acid (versus lactic). This set of conditions (amid 140 combinations) would be the best to preserve the stability of proteins because it would correspond to a decrease of electrostatic and hydrophobic repulsions and of diffusion and to an increase of buffer strength and of citrate-chelated calcium content.However, a heat treatment at 120°C during 15 s destabilized casein micelles from pH 6.2 whatever the set of conditions. Adding fat did not bring any improvement.Next, lactosylation was studied to decrease the pHi of caseins so as to stabilize them at acidic pH. A heat pretreatment (90°C/60 min) at pH 7.5 in the presence of lactose was applied to casein micelles in several physicochemical environments. Lactosylation rates of casein in aqueous conditions were low but they were increased with high lactose content (150 g/L) or in dry conditions. This heat pretreatment, implemented with a high casein (50 g/L) or mineral (triple-concentrated permeate content) concentration improved even more the heat stability of acidified proteins than lactosylation only. This could be explained by higher buffer strength due to this richer environnement
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Submitted on : Friday, June 25, 2021 - 10:57:20 AM
Last modification on : Saturday, July 3, 2021 - 3:46:52 AM


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  • HAL Id : tel-02801200, version 1
  • PRODINRA : 341925




Camille Broyard. Structure et stabilité face au traitement UHT de micelles de caséines acidifiées et modifiées. Alimentation et Nutrition. Agrocampus Ouest, 2015. Français. ⟨NNT : 2015NSARB272⟩. ⟨tel-02801200⟩



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