Skip to Main content Skip to Navigation
Theses

Mélanges lait / polysaccharides : création de microstructures par effet de compétition entre gélification acide et séparation de phases

Abstract : Microstructure and rheological properties of milk / polysaccharides (guar gum and xanthan gum) mixtures were studied before and after acidification (set and stirred gels). Milk / polysaccharides mixtures formed an instable water-in-water emulsion due to depletion flocculation which led to phase separation. Acidinduced protein-enriched droplet gelation stopped droplet coalescence and sedimentation which trapped the droplets in an elongated form. In-depth investigation of the combined phase separation and gelation kinetics was used to highlight competition between those two processes.A wide range of micro-gel morphologies with defined properties was designed, from very long proteinenriched filaments of around 400 μm to spherical micro-gels of 20 μm. Droplet spinning in milk / guar gum systems originated from the effect of gravitational forces and thermal agitation. Therefore proteinenriched micro-gel size greatly depends on the thermomechanical treatment applied before and during gel formation. In the case of xanthan gum-enriched acid milk gels, specific fibrous-like structures may be generated by other forces including electrostatic associative interactions. Design of original microstructures was used to modify rheological properties and sensory perception of stirred gels.
Document type :
Theses
Complete list of metadata

https://pastel.archives-ouvertes.fr/tel-03635216
Contributor : ABES STAR :  Contact
Submitted on : Friday, April 8, 2022 - 12:30:09 PM
Last modification on : Wednesday, September 28, 2022 - 5:51:37 AM
Long-term archiving on: : Saturday, July 9, 2022 - 6:40:24 PM

File

Rohart_Thse_Mlanges_-_lait-pol...
Version validated by the jury (STAR)

Identifiers

  • HAL Id : tel-03635216, version 1

Citation

Anne Rohart. Mélanges lait / polysaccharides : création de microstructures par effet de compétition entre gélification acide et séparation de phases. Alimentation et Nutrition. AgroParisTech, 2014. Français. ⟨NNT : 2014AGPT0017⟩. ⟨tel-03635216⟩

Share

Metrics

Record views

58

Files downloads

20