EFFECT OF PHOSPHOLIPIDS ON EFFECT OF PHOSPHOLIPIDS ON EFFECT OF PHOSPHOLIPIDS ON EFFECT OF PHOSPHOLIPIDS ON

EFFECT OF PHOSPHOLIPIDS ON EFFECT OF PHOSPHOLIPIDS ON EFFECT OF PHOSPHOLIPIDS ON EFFECT OF PHOSPHOLIPIDS ON

HEAT HEAT HEAT HEAT
HEAT HEAT HEAT HEAT
- -- -
- -- -
INDUCED MILK PROTEIN INTERACTIONS INDUCED MILK PROTEIN INTERACTIONS INDUCED MILK PROTEIN INTERACTIONS INDUCED MILK PROTEIN INTERACTIONS
INDUCED MILK PROTEIN INTERACTIONS INDUCED MILK PROTEIN INTERACTIONS INDUCED MILK PROTEIN INTERACTIONS INDUCED MILK PROTEIN INTERACTIONS
IN DAIRY TECHNOLOGY IN DAIRY TECHNOLOGY IN DAIRY TECHNOLOGY IN DAIRY TECHNOLOGY
IN DAIRY TECHNOLOGY IN DAIRY TECHNOLOGY IN DAIRY TECHNOLOGY IN DAIRY TECHNOLOGY
Paul Van der Meeren
Paul Van der Meeren
Cork, April 18 Cork, April 18
th th
2013 2013
2 2
C C
O O
N N
T T
E E
N N
T T
S S
B. OBJECTIVES OF THE STUDY B. OBJECTIVES OF THE STUDY
A. INTRODUCTION A. INTRODUCTION
C. RESULTS C. RESULTS
Part 1: what is effect of addition of PL Part 1: what is effect of addition of PL- -enriched products ? enriched products ?
Soybean lecithin (E322) Soybean lecithin (E322)
Sweet Buttermilk Powder / Cream Residue Powder Sweet Buttermilk Powder / Cream Residue Powder
Part 2: what is the reason for these effects ? Part 2: what is the reason for these effects ?
Ghent University (PaInt Ghent University (PaInt- -group) group)
Heat coagulation of recombined evaporated milk Heat coagulation of recombined evaporated milk
Phospholipids Phospholipids
D. GENERAL CONCLUSIONS D. GENERAL CONCLUSIONS
Ghent University (Belgium)
Ghent University (Belgium)
Ghent University
Ghent University

Faculty Bioscience Engineering:
Faculty Bioscience Engineering:
Master in Bioscience Engineering (7 Options): Master in Bioscience Engineering (7 Options):
Agriculture Agriculture
Cell Gene Biotechnology Cell Gene Biotechnology
Environmental !echnology Environmental !echnology
Chemistry Bioprocess !echnology Chemistry Bioprocess !echnology
Foo" #cience $utrition Foo" #cience $utrition
%an" an" &ater Management %an" an" &ater Management
Forest an" $ature Conservation Forest an" $ature Conservation
Master in Foo" #cience !echnology Master in Foo" #cience !echnology
Master in Environmental #anitation Master in Environmental #anitation
' '
(epartment o) Applie" Analytical *hysical Chemistry (epartment o) Applie" Analytical *hysical Chemistry
*article +nter)acial !echnology Group *article +nter)acial !echnology Group
*article +nter)acial !echnology
*article +nter)acial !echnology
*article an" inter)aces: *article an" inter)aces:
particle si,e particle si,e
sur)ace charge (particles - macroscopic sur)aces) sur)ace charge (particles - macroscopic sur)aces)
.heology .heology
Applie" to: Applie" to:
Food technology (e.g. dairy technology) Food technology (e.g. dairy technology)
Environmental technology: Environmental technology:
slu"ge con"itioning - (electro slu"ge con"itioning - (electro/ /osmotic) "e0atering osmotic) "e0atering
Chemical Engineering: Chemical Engineering:
0etting 0ic1ing phenomena 0etting 0ic1ing phenomena
liposomal encapsulation liposomal encapsulation
*harmaceutical technology: *harmaceutical technology:
suspo suspo/ /emulsion nano emulsion nano/ /suspension )ormulation suspension )ormulation
6 6
+$!.O(UC!+O$: mil1 composition (proteins)
8.8% Non-fat solids
87.3% Water
3.9% Fats
Data source: University of Guelph, Canada
1.7% Vitamins/Enzymes
10.3% Minerals/aids
!"% mil# s$%ar &latose'
3(% Mil# )roteins
- Mil# is $sed as a n$tritional so$re for *$man ons$m+tion
- ,eat treatment is t*e oldest means to +re-ent miro.iol s+oila%e
20% WHEY !"#E$%&
-lactoglobulin
-lactalbumin
Blood serum albumin
Immunoglobulins

'0% C(&E$%&
-caseins
-caseins

S1
-caseins

S2
-caseins
7 7
+$!.O(UC!+O$: heating in "airy technology
T T
Whey protein
Casein micelles
Fat globule
HEAT COAGULATION HEAT COAGULATION
/+on *eatin% at 1"101 for 1! min$tes2
3 1olor *an%es 4*ite to yello4is*
3 5i6$id *an%es into solid &*i%*ly -iso$s %el'
eg !ecombine" E#aporate" $il%
Mil# is #no4n as a om+le7 olloidal system2 Mil# is #no4n as a om+le7 olloidal system2
Fat %lo.$les &0.1 Fat %lo.$les &0.1- -10 10 8 8m' m'
1asein 1asein mielles &!0 mielles &!0- -!00 nm' !00 nm'
W*ey +roteins W*ey +roteins &3 &3- -( nm' ( nm'
9er$m 9er$m
8 8
:E1;M<=NE> M=5?2
3 man$fat$red .y *omo%enizin% mil# fat@ s#im mil# +o4der
and 4ater as an em$lsion
3 reom.ined e-a+orated mil#2 at least "3% A9 &(.!% fat B 1(.!% M9NF'
+$!.O(UC!+O$: recom2ine" mil1
=N>=V=>/C5 >C=:D =NE:E>=ENA92
- mil# fat@ s#im mil# +o4der@ mil# +o4derF
- may .e stored in t*e form of non-a6$eo$s solid/li6$id or dry +o4der2
- +re-ents miro.ial %ro4t*
- lon% s*elf-life
- easy to trans+ort &4ater not trans+orted'
- im+ro-ed f$ntional +ro+erties &*i%* meltin% +oint .$tter for roissants'
9 9
+$!.O(UC!+O$: phospholipi"s
&HO'&HOLI&I(' are lipi"s containing phosphoric aci"
?no4n for t*eir *ealt* .enefits
3s$++lies *oline to t*e .ody
3a so$re of G-3 fatty aids
3an em$lsifyin% a%ent 4it*in t*e di%esti-e system
E%% yol# E%% yol#
9oy.ean 9oy.ean
9o$res2
3 e%% yol# &Hle#it*osI'
3 .y-+rod$t of oil +rod$tion from oil seed &soy.ean leit*in@F'
3 mil#-deri-ed frations ri* in mil#fat %lo.$le mem.rane &MFEM'
.ECOMB+$E( M+%3:
.ECOMB+$E( M+%3:
emulsi)iers
emulsi)iers
4igh/heat s1imme" mil1 po0"er (#M*)5 s0eet 2uttermil1
po0"er (#B*)5 an" cream resi"ue po0"er (C.*) 0ere
o2taine" )rom Frieslan"Campina ((eventer5 !he
$etherlan"s):
#M* containe" 6776 8 (090) protein5 :7; 8 (090) )at
:7<; 8 (090) phospholipi"s
#B* containe" 6=7: 8 (090) protein5 >7: 8 (090) )at
=7> 8 (090) phospholipi"s
C.* containe" 6:7= 8 (090) protein5 <;7: 8 (090) )at
?7@ 8 (090) phospholipi"s
10 10
11 11
Ao st$dy t*e *eat-sta.ilisin% +ro+erties of +*os+*oli+id-enri*ed
+rod$ts
1ase st$dy2 reom.ined e-a+orated mil#
Ao st$dy t*e effet of +*os+*oli+ids on t*e *eat-ind$ed mil# +rotein
interations
=nteration 4it* asein mielles J
=nteration 4it* 4*ey +roteins J
.E#EA.C4 OBAEC!+BE#
.E#EA.C4 OBAEC!+BE#
CUE#!+O$#
CUE#!+O$#
12 12
C C
O O
N N
T T
E E
N N
T T
S S
B. OBJECTIVES OF THE STUDY B. OBJECTIVES OF THE STUDY
A. INTRODUCTION A. INTRODUCTION
C. RESULTS C. RESULTS
Part 1: what is effect of addition of PL Part 1: what is effect of addition of PL- -enriched products ? enriched products ?
Soybean lecithin (E322) Soybean lecithin (E322)
Sweet Buttermilk Powder / Cream Residue Powder Sweet Buttermilk Powder / Cream Residue Powder
Part 2: what is the reason for these effects ? Part 2: what is the reason for these effects ?
Ghent University (PaInt Ghent University (PaInt- -group) group)
Heat coagulation of recombined evaporated milk Heat coagulation of recombined evaporated milk
Phospholipids Phospholipids
D. GENERAL CONCLUSIONS D. GENERAL CONCLUSIONS
13 13
&art )* practical approach
&art )* practical approach
Ob+ecti#es* im+ro-e t*e *eat sta.ility of reom.ined e-a+orated mil# .y
addin% different so$res of +*os+*oli+ids
- 9oy.ean leit*in
- 94eet .$tter mil# +o4der &9<)'2 ,-. phospholipi"s
- 1ream resid$e +o4der &1:)'2 /0. phospholipi"s
- &+$re +*os+*oli+ids'
:eom.ined e-a+orated mil# model system2
B 1(.!% s#im mil# +o4der B 1(.!% s#im mil# +o4der
B (.!% ,ozol oil B (.!% ,ozol oil
B 77.0% a6$eo$s sol$tion &0.0"% NaN B 77.0% a6$eo$s sol$tion &0.0"% NaN
3 3
' '
B +artial re+laement .y leit*in/s4eet .$ttermil# +o4der B +artial re+laement .y leit*in/s4eet .$ttermil# +o4der
14 14
Model
em$lsion
B 1(.!% 9#immed mil# +o4der
B (.!% oil
B +artial re+laement .y +*os+*oli+id-enri*ed +rod$ts
B77% a6$eo$s sol$tion &B0.0"%NaN
3
'
)re-*omo%enization .y
/ltra-A$rra7
1eep in 2arm 2ater bath at 33C
,omo%enization at !!D1 .y
Mirofl$idizer
Mirofl$idizer- ".ar
Master9izer 9
<roo#field 5V
,eat at 1"1D1 for 0 to "0 min in
oil .at*
Trans4er into hea"space glass #ial
9am+le
Meas$rements
Cool "o2n to !T
E5&E!I$ENTAL (E'IGN
15 15
20 min 15 min
.ECOMB+$E( EBA*O.A!E( M+%3:
heat/in"uce" physical changes
/+on *eatin% at 1"101 for 0 - "0min$tes
3 1;5;: 1,CNEE9 from 4*ite to yello4is*
3 Formation of ,=E,5D V=91;/9 EE5
3 9*ift in )C:A=15E 9=KE >=9A:=</A=;N to4ards a%%re%ation L
0.1 1 10 100 1000
0
20
40
60
80
100
Shear rate (s
-1
)
V
i
s
c
o
s
i
t
y

(
m
P
a
.
s
)
V
o
l
u
m
e

(
%
)
Particle diameter ( m)
60 100 160 200
1
10
100
1000
No heating
5min
10min
15min
20min
10 min
15min
5min
No heating
20min
16 16
A((ITION OF 'O67EAN LECITHIN
17 17
/+on soy.ean leit*in addition
3 less +rono$ned inrease of t*e -isosity
3 0.!% -1% soy.ean leit*in desired le-el of :EM -isosity &M 10 m)a.s'
.ECOMB+$E( EBA*O.A!E( M+%3:
change in viscosity
60 100 160 200
1
10
100
1000
V
i
s
c
o
s
i
t
y

(
m
P
a
.
s
)
0 min heating
60 100 160 200
Shear rate (s
-1
)
5 min heating
60 100 160 200
15 min heating 10 min heating
60 100 160 200
0% lecithin
0.5% lecithin
1% lecithin
18 18
/+on soy.ean leit*in addition2
3 9*ift in )C:A=15E 9=KE
>=9A:=</A=;N to4ards less
a%%re%ation
.ECOMB+$E( EBA*O.A!E( M+%3:
change in particle si,e "istri2ution
0
5
10
15
20
25
30
0% lecithin
0
5
10
15
20
25
0.5% lecithin
V
o
l
u
m
e

(
%
)
0.01 0.1 1 10 100 1000
0
5
10
15
20
25
Diameter ( m)
1%
lecithin
)3min
No heating
)8mi
n
9oy.ean leit*in *as %ood
effet on t*e *eat sta.ility of
:EM
19 19
A((ITION OF &HO'&HOLI&I(9EN!ICHE( (AI!6
769&!O(UCT' *
a: 'WEET 7UTTE!$IL1 &OW(E! ;'7&:
b: C!EA$ !E'I(UE &OW(E! ;C!&:
20 20
derease -isosity 4*en inrease 9<) onentrations
addition of N%-(% 9<) lo4 -isosity L
94eet <$ttermil# )o4der addition 94eet <$ttermil# )o4der addition
t*e *eat sta.ility of :EM im+ro-ed .y 94eet <$ttermil# )o4der
.ECOMB+$E( EBA*O.A!E( M+%3:
change in viscosity
1
10
100
1000
0 40 80 120 160 200
Rotation speed (rpm)
V
i
s
c
o
s
i
t
y

(
m
P
a
.
s
)
0%
1%
2%
4%
6%
.ECOMB+$E( EBA*O.A!E( M+%3:
change in viscosity
Cream .esi"ue *o0"er E #0eet Buttermil1 *o0"er Cream .esi"ue *o0"er E #0eet Buttermil1 *o0"er
21 21
C!&
'7&
Biscosity increase 2y aggregation Biscosity increase 2y aggregation
Aggregation prevente" 2y #B*9C.* a""ition: Aggregation prevente" 2y #B*9C.* a""ition: C.* E #B* FF C.* E #B* FF
22 22
.ECOMB+$E( EBA*O.A!E( M+%3:
change in viscosity
23 23
.ECOMB+$E( EBA*O.A!E( M+%3:
change in particle si,e "istri2ution
/+on 94eet <$ttermil# )o4der addition2
3 less inrease in +artile size 4*en inreasin% 9<) onentration
3 addition of (% 9<) +re-ents +artile a%%re%ation L
C
u
m
u
l
a
t
i
v
e

(
%
)
0.1 1 10 100 1000
0
10
20
30
40
50
60
70
80
90
no heating
0% SBP
1% SBP
2% SBP
4% SBP
6% SBP
0%
1%
2%
4%
6%
(20 min heating)
Particle size ( m)
100
*article si,e increase 2y aggregation *article si,e increase 2y aggregation
Aggregation prevente" 2y #B*9C.* a""ition: Aggregation prevente" 2y #B*9C.* a""ition: C.* E #B* FF C.* E #B* FF
24 24
.ECOMB+$E( EBA*O.A!E( M+%3:
change in particle si,e
.ECOMB+$E( EBA*O.A!E( M+%3:
change in particle si,e

#imilar e))ects consi"ering *%
#imilar e))ects consi"ering *%
/
/
content FF
content FF
25 25
26 26
/+on *eatin%2 /+on *eatin%2
inreased +rotein load 4it* inreased *eatin% time
94eet .$tter mil# +o4der addition2 94eet .$tter mil# +o4der addition2
less inrease in +rotein load 4it* inreased 9<) onentration
+*os+*oli+ids in 9<) dis+lae t*e +rotein from interfae
.ECOMB+$E( EBA*O.A!E( M+%3:
protein sur)ace loa"
7.1
8.4
7.1
8.2
10.8
25.1
16.2
10.3
8.1 6.9 7.3
6.6
14.5
8.1
7.6
7.0
6.9
6.2
5.8
5.9
10.7
7.6
6.1
0
5
10
15
20
25
30
0 min 2min 4 min 6 min 10 min 15 min
Heating time
P
r
o
t
e
i
n

l
o
a
d

(

m
g
/
m
2
)0%SBP
2%SBP
4%SBP
6%SBP
0%SBP 2%SBP 4%SBP 6%SBP
A*e +rotein s$rfae load &m%/m
"
' is t*e mass of
+rotein +er s6$are meter of fat s$rfae area
27 27
A((ITION OF &HO'&HOLI&I('
EFFEC! OF *U.E *4O#*4O%+*+(#

G0itterionic *C
G0itterionic *C
versus
versus
anionic *G
anionic *G
Better e))ect at higher *C concentration Better e))ect at higher *C concentration
Optimum *G concentration Optimum *G concentration
28 28
29 29
EFFEC! OF *U.E *4O#*4O%+*+(#

G0itterionic *C
G0itterionic *C
versus
versus
anionic *G
anionic *G
Better e))ect at higher *C concentration Better e))ect at higher *C concentration
Optimum *G concentration Optimum *G concentration
30 30
&art ,* 4un"amental approach
&art ,* 4un"amental approach
Ob+ecti#es* /nderstand me*anisms of im+ro-ed *eat-sta.ility
>o +*os+*oli+ids interat 4it* asein mielles or 4*ey +roteins J
>oes interation o$r .efore or $+on *eatin% J
W*at is res$lt of interation J
9im+lified model systems2
a' 4*ey +rotein de+leted asein miellar dis+ersion a' 4*ey +rotein de+leted asein miellar dis+ersion
.' 4*ey +rotein isolate &<i)ro .' 4*ey +rotein isolate &<i)ro O O@ >a-iso@ /9C' @ >a-iso@ /9C'
31 31
CA#E+$ H &4EI *.O!E+$:
particle si,ing upon heating (J:DC)
100
150
200
250
00
400
0 0.6875 1.375 2.75
Whey protein (% w/v)
D
i
a
m
e
t
e
r

(
n
m
)
0 minutes
1 minute
5 minutes
15 minutes
50
1asein mielle a%%re%ation 4*en inreasin% t*e 4*ey +rotein onentration
,eat-ind$ed a%%re%ation a++ears in t*e +resene of 4*ey +roteins
No *an%es in asein mielle size in t*e a.sene of 4*ey +rotein
32 32
>ynami 5i%*t 9atterin%
10 100 1000 10000
0
10
20
30
40
50
60
0 min
1 min
5min
15 min
(no WP)
%

i
n

c
l
a
s
s
Diameter (nm)
CA#E+$ -9/ &4EI *.O!E+$:
particle si,e "istri2ution upon heating
Nano+artile Ara#in% Cnalysis
(L'2 s*o4s M;N;M;>C5 1C9E=N 9=KE >=9A:=</A=;N
NTA2 +ro-ides diret -is$al o.ser-ation of t*e =N>=V=>/C5 )C:A=15E9
1om+arison of t4o +artile sizin% te*ni6$es2
No 4*ey +rotein
&monomodal'
33 33
Nano+artile Ara#in% Cnalysis Ara#in% Cnalysis
>ynami 5i%*t 9atterin%
%

i
n

c
l
a
s
s
10 100 1000 10000
0
10
20
30
40
50
60
0 min
1 min
5 min
15 min
(WP+CN)
Diameter (nm)
(L'2 *an%es from M;N;M;>C5 &.efore *eatin%' to <=M;>C5 distri.$tion
NTA2 onfirms t*e onset of a%%re%ation +*enomena
1om+arison of t4o +artile sizin% te*ni6$es2
No *eatin%
&monomodal'
1! min$tes
&.imodal'
CA#E+$ -9/ &4EI *.O!E+$:
particle si,e "istri2ution upon heating
34 34
0
50
100
150
200
250
300
350
400
No lecithin
2.75 1.375 0.6875 0
0 minutes
1 minute
5 minutes
15 minutes
1asein mielle diameter N;A CFFE1AE> .y leit*in in t*e C<9EN1E of 4*ey +roteins
=nfl$ene of leit*in addition2
1asein mielle diameter 5E99 =N1:EC9E> .y leit*in in t*e ):E9EN1E of 4*ey +roteins
Whey protein (% w/v)
D
i
a
m
e
t
e
r

(
n
m
)
Lecithin
5eit*in addition red$es *eat-ind$ed 4*ey +rotein-asein a%%re%ation
CA#E+$ H &4EI *.O!E+$ H %EC+!4+$:
particle si,e upon heating (J:DC)
35 35
T
T
Lecithin
T
Casein micelles
Whey protein
)
,
<
Cll o.ser-ations are in line 4it* reation me*anism inl$din% Cll o.ser-ations are in line 4it* reation me*anism inl$din%
3 om+etiti-e W) 3 om+etiti-e W)- -interations2 interations2
1. 1. Wit* asein mielles Wit* asein mielles
". ". Wit* 4*ey +rotein Wit* 4*ey +rotein
3. 3. Wit* leit*in Wit* leit*in
,eat oa%$lation2
1B" P 3
,eat sta.ilisation2
3 P 1B"
$ECHANI'$ $ECHANI'$
Thermal "enaturation
CA#E+$/&4EI *.O!E+$ +$!E.AC!+O$
36 36
EFFEC! OF %EC+!4+$ O$ 4EA!/+$(UCE(
&4EI *.O!E+$ AGG.EGA!+O$ K
T
T
".7!%&4/-' W*ey )rotein =solate
37 37
+1%PL
/+on *eatin%/oolin% yle2
3 W)= %elation is irre-ersi.le
>$e to dis$lfide .rid%e
,ydro+*o.i interation
;sillatory :*eolo%y
9lanted t$.es2
3 Eelation +re-ents li6$id flo4 d$e to a%%re%ation
3 5i6$id flo4 o$rs in all t$.es ontainin% leit*in/5)1
3 Wea# %el d$e to less +rotein-+rotein interation
3 Wea#est a%%re%ation $+on 11N-5)1 addition
T
e
m
p
e
r
a
t
u
r
e

(
0
C
)

0 20 40 60 80
0
20
40
60
80
100
0
20
40
60
80
100
C
o
m
p
l
e
x

m
o
d
u
l
u
s
,

G
*

(
P
a
)
Time (minutes)
2.75% WPI
&hey protein isolate gelation
/+on leit*in addition2
3 :ed$ed om+le7 mod$l$s &EQ
W)=B)5
M EQ
W)=
'
3 C stron% W)= %el a 4ea# W)= %el
5eit*in *as a lear sta.ilisin% effet
+
1
%

C
1
4
-
L
P
C
+
1
%

C
1
6
-
L
P
C
1
%

C
1
8
-
L
P
C
+

1
%

e
c
i
t
!
i
n
2
.
"
#

%


$
P
%
Lysophosphatidylcholine
G*>1(Pa)
38 38
)*os+*oli+ids reo-ery
3 also red$ed .y inreasin% t*e *eatin% time d$e to .indin% of t*e +*os+*oli+ids to +rotein
3 less +rono$ned $+on addition of different #inds of +*os+*oli+ids
3 s*orter al#yl *ain 5)1 *as .etter effet2 11N-5)1 P 11(-5)1 P 118-5)1
2!"5% #PI
1 minute heating at 80C
2 minutes heating at 80C
$1% lecithin
$1% %1&-'P% $1% %16-'P%
$1% %14-'P%
PHOSPHOLIPIDS RECOVERY (%)
PROTEIN RECOVERY (%)
20
40
60
80
100
(
%
)
(
%
)
20
40
60
80
100
0
0
)rotein reo-ery
3 dereases .y inreasin% *eatin% time d$e to +rotein a%%re%ation
3 im+ro-ed $+on addition of leit*in and lyso+*os+*atidyl*oline &11N-5)1'
&hey protein aggregation
39 39
THE HEAT9'TA7ILI'ING EFFECT
I' '&ECIFIC FO! LECITHIN
O!
I' GENE!AL &!O&E!T6 FO! 'U!FACTANT=
40 40
Temperature history
1 2.75% WPI
2 2.75% WPI + 1% lecithin
3 2.75% WPI + 1% SDS
4 2.75% WPI + 1% Na-laurate
5 2.75% WPI + 1% Tween20
6 2.75% WPI + 1% Tween80
7 2.75% WPi + 1% Brij78
3 N; EE5CA=;N o$rs $+on addin% CN=;N=1 9/:FC1ACNA9 &9>9@ Nala$rate'
3 N;N-=;N=1 9/:FC1ACNA9 &A4een "0@ A4een80@ <riR78' *a-e a small effet
on 4*ey +rotein %elation
/+on alternati-e s$rfatants addition2
;91=55CA;:D :,E;5;ED2 Clternati-e s$rfatants B 4*ey +rotein isolate
0 10 20 30 40 50 60 70 80
0
20
40
60
80
100
0
20
40
60
80
100
3=4
6
C
o
m
p
l
e
x

m
o
d
u
l
u
s
,

G
*
,

(
P
a
)
7
5
2
1
T
e
m
p
e
r
a
t
u
r
e

(
0
C
)
Time (min)
2
.
"
#

%


$
P
%
+
1

%


&
'
&
+
1
%

(
a

a
)
r
a
t
e
Cnioni s$rfatantP 5eit*in P Nonioni s$rfatant
41 41
)rotein-s$rfatant interation
CN=;N=1 9/:FC1ACNA9 im+ro-e +rotein reo-ery
);E-N;N-=;N=1 9$rfatants *as limited effet
,ECA 9AC<=5=9=NE ):;)E:AD 2 s+eified to )*os+*oli+id J
0
20
40
60
80
100
120
140
2
.
7
5
%

W
P
I
+

1
%

P
L
+

1
%

S
D
S
+

1
%

N
a
-
l
a
u
r
a
t
e
R
e
s
i
d
u
a
l

p
r
o
t
e
i
n

r
e
c
o
v
e
r
y

(
%
)
1 min heating
2 min heating
+

1
%

T
w
e
e
n

2
0
+

1
%

T
w
e
e
n

8
0
+

1
%

B
r
i
j
7
8
,i%*-,5< s$rfatants & 5eit*in and anioni s$rfatant' *a-e more
effet in +re-entin% *eat-ind$e +rotein a%%re%ation
42 42
CAN &!OTEIN9'U!FACTANT INTE!ACTION
OCCU! AT A$7IENT TE$&E!ATU!E =
43 43
C14-LPC + WPI
$M. #*EC!.O#CO*I (no heating)
C14-LPC

(CH
2
)
n


O
OH
O
O
P
O
-
O
O
N
+
'

'



(CH
2
)
n
3 A*e si%nals .eome .roader in t*e +resene of 4*ey +roteins &smaller mo.ility'
3 1*emial s*ift -ariation of t*e +ea#s of t*e *ydro+*o.i +arts &lon% al#yl *ain 1," B
terminal 1,3' of 5)1 indiates a less +olar en-ironment in t*e +resene of 4*ey +rotein
3 1lear indiation of 11N-5)1 .indin% to 4*ey +rotein .y *ydro+*o.i interation
3 11N-5)1 also interats 4it* 4*ey +roteins at room tem+erat$re L
NM: s+etr$m +ea#s orres+ondin% to t*e *emial str$t$re +osition of 11N-5)1

#imilar o2servation )or (M*G: hy"ropho2ic
#imilar o2servation )or (M*G: hy"ropho2ic
interaction at room temperature
interaction at room temperature
44 44
($&G > W&I
($&G
W&I
$M. #*EC!.O#CO*I (no heating)

$o interaction 2et0een &*+ an" (**C
$o interaction 2et0een &*+ an" (**C
45 45
(&&C > W&I
(&&C
W&I ;38?C:
$M. #*EC!.O#CO*I (no heating)
C+.CU%A. (+C4.O+#M:
C+.CU%A. (+C4.O+#M:
protein "enaturation
protein "enaturation

Only anionics (e7g7 (M*G) a2ove !m intro"uce
Only anionics (e7g7 (M*G) a2ove !m intro"uce
protein un)ol"ing
protein un)ol"ing
46 46
Incubation temperature


Phospholipid

25C 45C 90C T
m
(C)
-

0.96 0.00 0.92 0.03 1.08 0.02 -
DMPG

1.07 0.03
***
1.09 0.03
***
1.11 0.02 23
DPPG

1.01 0.03 1.09 0.02
***
1.11 0.01

41
DMPA

0.98 0.00 1.08 0.01
***
1.06 0.05 50
DPPA

0.97 0.03 0.94 0.01 1.11 0.02 67
DMPC

0.95 0.02 0.95 0.01 1.20 0.01
***
23
DPPC

0.96 0.02 0.95 0.05 1.15 0.05 41
C14-LPC

0.92 0.03 0.98 0.11 1.13 0.01 -

47 47
Cll o.ser-ations are in line 4it* reation me*anism inl$din%
3 om+etiti-e W)-interations2
1. Wit* asein mielles
". Wit* W)
3. Wit* leit*in
T
T
Thermal denaturation
PHOSPHOLIPIDS/Surfactant
3
W*ey )rotein
Ambient T 3
*
9$rfatant ind$ed denat$ration
or
CMC or CAC
T
1asein Mielles
1
2
MEC4A$+#M
MEC4A$+#M
,eat sta.ilisation2
3 P 1B"
,D>:;),;<=1 =NAE:C1A=;N
3 S denat$red 4*ey +rotein &A :
3Q S nati-e 4*ey +rotein &:A'
W*ey +rotein B +*os+*oli+ids
48 48
1. 1. ),;9),;5=)=> C>>=A=;N ),;9),;5=)=> C>>=A=;N
3 3 =m+ro-es t*e *eat sta.ility of :EM .y red$in% *eat =m+ro-es t*e *eat sta.ility of :EM .y red$in% *eat- -ind$ed +*ysial ind$ed +*ysial
*an%es *an%es
3 3 ;+ens interestin% +ers+eti-e for +*os+*oli+id ;+ens interestin% +ers+eti-e for +*os+*oli+id- -enri*ed dairy in%redients enri*ed dairy in%redients
". ". ,ECA ,ECA- -=N>/1E> W,ED ):;AE=N =N>/1E> W,ED ):;AE=N- -1C9E=N =NAE:C1A=;N 1C9E=N =NAE:C1A=;N
3 3 >enat$red 4*ey +rotein o-ers t*e s$rfae of asein mielles >enat$red 4*ey +rotein o-ers t*e s$rfae of asein mielles
3 3 1asein mielles a%%re%ate 4*en inreasin% t*e 4*ey +rotein one 1asein mielles a%%re%ate 4*en inreasin% t*e 4*ey +rotein onentration ntration
3. 3. /);N ),;9),;5=)=> C>>=A=;N /);N ),;9),;5=)=> C>>=A=;N
3 3 )*os+*oli+ids do not affet asein mielles )*os+*oli+ids do not affet asein mielles
3 3 )*os+*oli+ids interat 4it* 4*ey +roteins .y *ydro+*o.i intera )*os+*oli+ids interat 4it* 4*ey +roteins .y *ydro+*o.i interation tion
3 3 )*os+*oli+ids *a-e a *eat )*os+*oli+ids *a-e a *eat- -sta.ilisin% effet on 4*ey +roteins2 sta.ilisin% effet on 4*ey +roteins2
3 3 >enat$ration not +re-ented &in fat2 rat*er stim$lated' >enat$ration not +re-ented &in fat2 rat*er stim$lated'
3 3 5ess 4*ey +rotein +rei+itation 5ess 4*ey +rotein +rei+itation
3 3 Wea#er 4*ey +rotein isolate %elation Wea#er 4*ey +rotein isolate %elation
3 3 :ed$ed 4*ey +rotein :ed$ed 4*ey +rotein- -asein mielle interation asein mielle interation
3 3 Effet is d$e to 4*ey +rotein Effet is d$e to 4*ey +rotein- -s$rfatant interation s$rfatant interation
GE$E.A% CO$C%U#+O$#
GE$E.A% CO$C%U#+O$#
49 49
THAN1 6OU FO! 6OU! ATTENTION @