First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis.

Abstract : Mass transfer of solutes like salt, moisture and metabolites, is very important for the final quality of cheese, through the control of the brining and ripening processes. Numerous studies have reported salt and water transfer properties in cheese, but few have dealt with other solutes. Moreover, most diffusion coefficients have been obtained by macroscopic and destructive methods. We developed the fluorescence recovery after photobleaching (FRAP) technique on a confocal microscope to measure in situ and at the microscopic scale diffusion properties inside cheese. A model matrix based on ultrafiltrated milk was used. FITC-dextran molecules were chosen as models of migrant solutes. Diffusion coefficients were estimated with a modelling approach which takes into account diffusion during the bleach phase. The FITC-dextrans (4 and 20 kDa) were able to migrate in the proteinic network, but their mobility was 2.2-3 times lower than in water, depending on their size.
Type de document :
Communication dans un congrès
congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS, Jul 2011, New Orleans (US), United States
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729358
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:37:49
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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  • HAL Id : hal-00729358, version 1

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Juliane Floury, M.N. Madec, M.H. Famelart, S. Jeanson, S. Lortal. First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis.. congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS, Jul 2011, New Orleans (US), United States. 〈hal-00729358〉

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