How to release a sponge: relaxation of casein micelles fouling layers during ultrafiltration, a SAXS study

Autor: Doudies, Floriane, Loginov, Maksym, Leconte, Nadine, Garnier-Lambrouin, Fabienne, Granger-Delacroix, Manon, Belna, Maellis, Gésan-Guiziou, Geneviève, Hengl, Nicolas, Karrouch, Mohamed, Pignon, Frédéric, Javier, Pérez

This poster serves to underline the following: • we use synchrotron radiation to measure local solids concentration in the membrane fouling layer (concentration vs. distance to the membrane with the spatial resolution of 20 µm); this measurement r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______166::87f337d26b15b737d233753bef2d5cf5
https://hal.inrae.fr/hal-03624870

Mieux comprendre la structure interne de la micelle de caséines et sa dynamique par RMN du Solide. Master CHIMIE Parcours Chimie Durable Organique (CD-Org) Mieux comprendre la structure interne de la micelle de caséines et sa dynamique par RMN du Solide

Autor: Mohamed, Mharzi Alaoui

Publikováno v: Sciences du Vivant [q-bio]. 2020

Master; Casein micelles are known in the food industry for their techno-functional properties (emulsifying, gelling agents, etc.) and their nutritional value. The objective of this work is to deepen knowledge of the nature of interactions between pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2592::d2fde59c480ad4f2e6e53ace2df75561
https://hal.inrae.fr/hal-02926792/document

Structural organization and behaviour of casein micelles fouling layer during crossflow filtration of milk at low temperature : A Small-Angle X-Ray Scattering (SAXS), osmotic stress and rheology study

Autor: Doudies, Floriane, Loginov, Maksym, Lambrouin, Fabienne, Leconte, Nadine, Heng, N., Pignon, F., Perez, J., Gesan-Guiziou, Genevieve

Publikováno v: The 10. International Membrane Science & Technology Conference (IMSTEC 2020)
The 10. International Membrane Science & Technology Conference (IMSTEC 2020), Feb 2020, Sydney, Australia
2020; The 10. International Membrane Science & Technology Conference (IMSTEC 2020), Sydney, AUS, 2020-02-02-2020-02-06

International audience; During filtration of skimmed milk, the casein micelles accumulate at the membrane surface and their presence has a crucial impact on the performances of the operation and on the products properties. Information is still scarce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0686c6b202a2d045dfd3dca51c239f99
https://hal.inrae.fr/hal-02737824/file/Imstec-2020-GGGV5_1.pdf

20th International Symposium on Field- and Flow-Based Separations

Autor: Halabi, Amira, VIOLLEAU, Frédéric

Publikováno v: 2020; 20th International Symposium on Field-and Flow-Based Separations, Vienne, AUT, 2020-02-23-2020-02-27

Milk contains two types of proteins: Caseins and whey proteins. There are four caseins: α/β/γ/κ caseins that formed micelles in milk. Whey proteins are globular proteins between 12 and 200 kDa: α-lactalbumin; β-lactoglobulin; Serum albumin; Imm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::c998b6330465da3650700bca1c201522
http://prodinra.inra.fr/record/495494

Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage

Autor: Maria Cristina Dantas Vanetti, Julien Jardin, Antônio Fernandes de Carvalho, François Baglinière, Frédéric Gaucheron

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2017, 68, pp.38-45. ⟨10.1016/j.idairyj.2016.12.012⟩

Serratia liquefaciens is a psychrotrophic species, frequently found in raw milk, which secretes Ser2, a heat-resistant protease. Involvement of this species in UHT milk destabilisation was investigated in the present study. Microfiltered milk was ino

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b87b0d4b74dd51f914ecd79ae35d2696
https://doi.org/10.1016/j.idairyj.2016.12.012