论文标题
批量与微流体乳化过程，从热或酸性胶质产生乳清蛋白微凝胶珠
Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation
论文作者
论文摘要
产生具有控制结构的食品级软颗粒是为了阐明软粒子悬浮液中的结构 - 培养物关系。这项工作的目的是评估两个详细过程的能力，生产具有可调节直径范围为40-100 $μ$ m的均匀和球形乳清蛋白微凝胶。微凝胶以两个步骤形成：（1）油中乳清蛋白水溶液的乳化和（2）蛋白质溶液液滴的凝胶化。我们比较了故意设计的自制微流体设备中的连续乳化，并通过混合使用更简单的乳液化。此外，研究了两个凝胶化过程：在80 {\ textDegree} C下进行热凝胶和一个酸性凝胶化。结果是乳化控制尺寸多分散性（微流体的PDI <0.1），而凝胶化控制微凝胶结构和组装。微流体装置中的酸凝胶会产生球形，均匀的微凝胶，这些微凝胶由过程参数控制。
Producing food-grade soft particles with controlled structure is of interest to elucidate the structure-properties relationship in soft-particles suspensions. The aim of this work is to evaluate the ability of two elaboration processes to produce homogenous and spherical whey protein microgels with adjustable diameters in the range 40-100 $μ$m. Microgels are formed in two steps: (1) emulsification of a whey protein aqueous solution in oil and (2) gelation of the protein solution droplets. We compare a continuous emulsification in a home-made microfluidic device, designed on purpose, with a more simple emulsification by mixing. In addition, two gelation processes are studied: a thermal gelation at 80{\textdegree}C and an acid gelation. Results sshow that emulsification controls the size polydispersity (pdI<0.1 for microfluidics) while gelation controls the microgels structure and assembly. Acid gelation in the microfluidic device results in spherical, homogeneous microgels which properties are controlled by the process parameters.
