title: Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering.
abstract: Separation and size measurement of protein particles are a relevant approach to monitor heat-induced changes in skim milk. Unfortunately, no method is currently available at low cost and without excessive preparation of the samples. Therefore, the present study aimed at evaluating the interest of asymmetrical flow field-flow fractionation (AFlFFF) coupled with multiangle laser light scattering (MALLS) for this purpose. Unheated and heated skim milk samples at pH 6.5 and 7.2 were prepared and comparatively analyzed using AFlFFF-MALLS, size exclusion chromatography (SEC-MALLS) and dynamic light scattering. The results showed that AFlFFF could evidence the conversion of the native whey proteins of unheated milk into heat-induced whey protein/κ-casein complexes in the serum phase of milk and possibly on the surface of the casein micelles. The pH-induced changes in the partition of the complexes between the serum and the micellar phases could also be observed. The results therefore showed the interest of AFlFFF-MALLS to monitor the heat-induced changes in particle sizes in skim milk and to separate the different protein components of unheated and heated skim milk.
authors.affiliation: INRA, UMR 1253, Science et Technologie du Lait et de l'Œuf, F-35 000 Rennes, France.
authors.forename: Fanny
authors.initials: F
authors.lastname: Guyomarc'h
authors.forename: Frédéric
authors.initials: F
authors.lastname: Violleau
authors.forename: Olivier
authors.initials: O
authors.lastname: Surel
authors.forename: Marie-Hélène
authors.initials: MH
authors.lastname: Famelart
mesh_terms: D000818:Animals; D002417:Cattle; D031521:Fractionation, Field Flow / Q000295:instrumentation / Q000379:methods*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007834:Lasers; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry
chemical_list: D008894:Milk Proteins