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New insight on the formation of whey protein microbeads by a microfluidic system
- Source :
- 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩, AIP Conference Proceedings, 2018; 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Bandung, IDN, 2017-08-08-2017-08-09, 030022
- Publication Year :
- 2017
- Publisher :
- HAL CCSD, 2017.
-
Abstract
- Conference Paper in AIP Conference Proceedings · February 2018 DOI: 10.1063/1.5021215Conference Paper in AIP Conference Proceedings · February 2018DOI: 10.1063/1.5021215; International audience; The current paper describes the formation of whey protein microbeads (WPM) having a spherical shapeand a monodispersed size distribution. A microfluidic flow-focusing geometry was used to control the production of whey protein microdroplets in a hydrophobic phase. The microfluidic system consists of two inlet channels where the WPI solution and the lipophilic phase were separately injected towards the flow-focusing (FF) junction where they eventually meet, then co-flow. A whey protein isolate (WPI) solution of 150 g/kg protein and two types of hydrophobic phases, i.e. sunflower oil and n-dodecane, were tested as the continuous phase. The formation of WPM was observed microscopically. The aim of the present study was to describe the production of stable monodisperse WPM in suspension in milk ultrafiltrate using a microfluidic system. Hints to perform the control of the running parameters, i.e. choice of the hydrophobic phase or fluids flowrates, are provided. The results showed that in the sunflower oil, microdroplets had a large polydisperse size distribution, while in n-dodecane, microdroplets with narrow size distribution were obtained. Stabilization of the whey protein microdroplets through heat-gelation at 75 °C for 20 min in n-dodecane produced WPM and no change in shape nor size is observed. Meanwhile replacing the n-dodecane by MUF using centrifugation and washing caused the swelling of the WPM, but dispersity remained low. From this study, microfluidic system seemed to be a suitable method to be used for producing small quantities of monodisperse WPM.
- Subjects :
- Whey protein
food.ingredient
microfluidisation
gouttelette
Dispersity
Microfluidics
Ingénierie des aliments
whey paste
microsphère
Whey protein isolate
Suspension (chemistry)
0404 agricultural biotechnology
food
Phase (matter)
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Food and Nutrition
Food engineering
Centrifugation
rhéologie
microdroplet
microfluidic system
centrifugation
[PHYS]Physics [physics]
lactosérum
biology
Chemistry
protéine de lactosérum
whey protein
whey protein microbead
Sunflower oil
centrifuging
0402 animal and dairy science
04 agricultural and veterinary sciences
040401 food science
040201 dairy & animal science
6. Clean water
Chemical engineering
Alimentation et Nutrition
biology.protein
rheology
microbeads
droplet
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩, AIP Conference Proceedings, 2018; 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Bandung, IDN, 2017-08-08-2017-08-09, 030022
- Accession number :
- edsair.doi.dedup.....90e1426743abe4d2076bcfafc6538a2e