Agrocampus Ouest

About: Agrocampus Ouest is a education organization based out in Rennes, France. It is known for research contribution in the topics: Population & Soil water. The organization has 2160 authors who have published 3219 publications receiving 75606 citations. The organization is also known as: Institut supérieur des sciences agronomiques, agroalimentaires, horticoles et du paysage & Higher Institute for agricultural sciences, food industry, horticulture and landscape management.

Modifications of structures and functions of caseins: a scientific and technological challenge

Abstract: Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure

Abstract: Milk fat globules are the natural colloidal assemblies secreted by the mammary epithelial cells to provide lipids and other bioactive molecules in the gastrointestinal tract of newborns. They are also consumed by human adults in food products such as cream and cheeses. These biological entities (about 4 μm diameter) have a complex architecture composed of a core rich in triacylglycerols (TAGs) enveloped by a biological membrane, the milk fat globule membrane (MFGM). Although their utmost importance for infants and their functional and nutritional role in dairy products, milk fat globules remain the least understood aspect of milk. This paper provides an overview of recent knowledge with emphasis on milk fat globule origin, size heterogeneities, fatty acid and TAG composition. The crystallisation properties are reported. Recent studies focusing on the MFGM including characterisation of its composition, probing of its structure, and accumulation of scientific evidence of MFGM nutritional and health properties are also discussed. The unique composition and structure of milk fat globules leading to specific functionalities are highlighted.