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<p>Dairy fouling consists in the accumulation of whey proteins and minerals on equipment walls. While heat-induced protein denaturation is a primary cause, fouling also occurs below the denaturation threshold (≈ 70&#xa0;°C). This leads to a renewed interest in other driving forces influencing fouling mechanisms. In this wake, this study investigates the role of shear on the formation of whey protein deposits under sub-denaturation temperature and concentrated conditions. We compared morphology and rheological behavior of shear-induced and unsheared structures formed at 15 and 20 wt% protein concentrations. While unsheared gel-like deposits were compact and stiff, shear led to the formation of weaker, more porous, and highly crosslinked structures. This effect was more pronounced at higher concentrations, where shear counteracted heat-induced aggregation, resulting in an alternative structural organization. These findings provide new insights not only into whey protein gelation but also into dairy fouling mechanisms, highlighting a concentration-dependent shear effect.</p> Graphical Abstract <p></p>

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Rheological response of whey protein deposits forming under shear in concentrated conditions

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月20日

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  • Margot Grostete,
  • Jeehyun Lee,
  • Françoise Boissel,
  • Maude Jimenez,
  • Romain Jeantet,
  • Luca Lanotte

摘要

Dairy fouling consists in the accumulation of whey proteins and minerals on equipment walls. While heat-induced protein denaturation is a primary cause, fouling also occurs below the denaturation threshold (≈ 70 °C). This leads to a renewed interest in other driving forces influencing fouling mechanisms. In this wake, this study investigates the role of shear on the formation of whey protein deposits under sub-denaturation temperature and concentrated conditions. We compared morphology and rheological behavior of shear-induced and unsheared structures formed at 15 and 20 wt% protein concentrations. While unsheared gel-like deposits were compact and stiff, shear led to the formation of weaker, more porous, and highly crosslinked structures. This effect was more pronounced at higher concentrations, where shear counteracted heat-induced aggregation, resulting in an alternative structural organization. These findings provide new insights not only into whey protein gelation but also into dairy fouling mechanisms, highlighting a concentration-dependent shear effect.

Graphical Abstract