1. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams
- Author
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Stéphane Pezennec, Nadine Leconte, Alexia Audebert, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, Simon Cox, Valérie Lechevalier, Sylvie Beaufils, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut de Physique de Rennes (IPR), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS), 13008651, Regional council Bretagne, 2014-07081, Regional council Pays de la Loire, Université Bretagne-Loire, EP/N002326/1, EPSRCEPSRC, and Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS)
- Subjects
Whey protein ,Materials science ,Surface Properties ,Interfacial rheology ,Lactose ,02 engineering and technology ,Topological rearrangement ,Lactoglobulins ,Whey protein isolate ,Biomaterials ,Surface-Active Agents ,0404 agricultural biotechnology ,Colloid and Surface Chemistry ,Liquid film ,Rheology ,Animals ,Elastic modulus ,Foam rheology ,ComputingMilieux_MISCELLANEOUS ,[PHYS]Physics [physics] ,Minerals ,Powder dry-heating ,biology ,Viscosity ,Dynamics (mechanics) ,Relaxation (NMR) ,Temperature ,Model protein ,Water ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,021001 nanoscience & nanotechnology ,040401 food science ,Elasticity ,Surfaces, Coatings and Films ,Electronic, Optical and Magnetic Materials ,Kinetics ,Freeze Drying ,Chemical engineering ,biology.protein ,Cattle ,Adsorption ,0210 nano-technology ,[PHYS.COND.CM-SCM]Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft] ,Disproportionation - Abstract
International audience; Hypothesis: The effective contribution of interfacial properties to the rheology of foams is a source of many open questions. Film dynamics during topological T1 changes in foams, essentially studied for low molecular weight surfactants, and scarcely for proteins, could connect interfacial properties to protein foam rheology. Experiments: We modified whey protein isolate (WPI), and its purified major protein b-lactoglobulin (b-lg) by powder pre-conditioning and dry-heating in order to obtain a broad variety of interfacial properties. We measured interfacial properties, film relaxation duration after a T1 event and bulk foam rheology. Findings: We found that, for b-lg, considered as a model protein, the higher the interfacial elastic modulus, the longer the duration of topological T1 changes and the greater the foam storage and loss moduli and the yield stress. However, in the case of the more complex WPI, these correlations were less clear. We propose that the presence in WPI of other proteins, lactose and minerals modify the impact of pre-conditioning and dry-heating on proteins and thereby, their behaviour at the interface and inside the liquid film.
- Published
- 2018