Gelatina Hidrolisada (GH), Glúten de Trigo (GT) e Isolado Protéico de Soja (IPS) foram misturados em diferentes proporções com o objetivo de substituir proteínas lácteas em uma formulação alimentícia utilizada em programas institucionais de alimentação escolar, buscando-se uma redução de custos sem alterações significativas das propriedades nutricionais e sensoriais do produto final. A qualidade nutricional das misturas foi avaliada de acordo com os métodos \"Escore Químico corrigido pela Digestibilidade PDCAAS\" e \"Razão de Eficiência Protéica - NPR\". As misturas, aplicadas àformulação de uma bebida láctea, foram avaliadas sensorialmente através do método de \"Diferença Escalar do Controle\". Os resultados obtidos experimentalmente pelo delineamento simplex-centróide foram utilizados para modelar equações canônicas de Scheffé que pudessem descrever o efeito da proporção de cada componente na qualidade final. Todos os resultados foram correlacionados através de análise multivariada e representados na forma de Análise de Componente Principal (ACP). Uma \"solução de compromisso\" contendo 25% de GH, 15% GT e 60% de IPS foi selecionada na otimização conjunta das respostas nutricional, sensorial e econômica, resultando na redução média de 6% do custo do produto final sem alteração significativa de qualidade (p < 0,01). Estes resultados revelaram a eficiência da utilização de técnicas estatísticas multivariadas na otimização simultânea e na visualização das interações que ocorrem em processos complexos como sistemas biológicos. / Hidrolizated Gelatin (HG), Wheat Gluten (WG) and Soybean Protein Isolate (SPI) were mixed at different proportions in order to partially replace milk proteins in food formulation utilized in Food Programs to reduce its cost without significant decrease in its nutritional and sensorial properties. The nutritional quality of the mixtures was evaluated by the \"Protein DigestibilityCorrected Amino Acid Score (PDCAAS)\" and \"Net Protein Ratio (NPR)\"methods. The sensorial quality of the mixtures was evaluated by the \"Scale Difference of Control\". The results obtained experimentally by simplex design were used to elaborate Scheffé\'s canonical equations that would describe the effect of the proportion of each component on the final nutritional quality of the product. Ali the results were correlationed by Multivariate Analysis and represented by Principal Component Analysis (PCA). A \"compromise solution\" containing 25% HG, 15% WG and 60% SPI was selected as multiresponse optimization. This mixture was applicated in food formulation and submitted to the evaluations of nutrition and sensorial quality. The final product showed about 6% of cost reduction without any significant change in its quality (p< 0,01). These results demonstrated the statistics multivariate methods efficiency in simultaneous optimization and visualization of interactions which are present in complex process like biological systems.

Gelatina Hidrolisada (GH), Glúten de Trigo (GT) e Isolado Protéico de Soja (IPS) foram misturados em diferentes proporções com o objetivo de substituir proteínas lácteas em uma formulação alimentícia utilizada em programas institucionais de alimentação escolar, buscando-se uma redução de custos sem alterações significativas das propriedades nutricionais e sensoriais do produto final. A qualidade nutricional das misturas foi avaliada de acordo com os métodos \"Escore Químico corrigido pela Digestibilidade PDCAAS\" e \"Razão de Eficiência Protéica - NPR\". As misturas, aplicadas àformulação de uma bebida láctea, foram avaliadas sensorialmente através do método de \"Diferença Escalar do Controle\". Os resultados obtidos experimentalmente pelo delineamento simplex-centróide foram utilizados para modelar equações canônicas de Scheffé que pudessem descrever o efeito da proporção de cada componente na qualidade final. Todos os resultados foram correlacionados através de análise multivariada e representados na forma de Análise de Componente Principal (ACP). Uma \"solução de compromisso\" contendo 25% de GH, 15% GT e 60% de IPS foi selecionada na otimização conjunta das respostas nutricional, sensorial e econômica, resultando na redução média de 6% do custo do produto final sem alteração significativa de qualidade (p < 0,01). Estes resultados revelaram a eficiência da utilização de técnicas estatísticas multivariadas na otimização simultânea e na visualização das interações que ocorrem em processos complexos como sistemas biológicos. / Hidrolizated Gelatin (HG), Wheat Gluten (WG) and Soybean Protein Isolate (SPI) were mixed at different proportions in order to partially replace milk proteins in food formulation utilized in Food Programs to reduce its cost without significant decrease in its nutritional and sensorial properties. The nutritional quality of the mixtures was evaluated by the \"Protein DigestibilityCorrected Amino Acid Score (PDCAAS)\" and \"Net Protein Ratio (NPR)\"methods. The sensorial quality of the mixtures was evaluated by the \"Scale Difference of Control\". The results obtained experimentally by simplex design were used to elaborate Scheffé\'s canonical equations that would describe the effect of the proportion of each component on the final nutritional quality of the product. Ali the results were correlationed by Multivariate Analysis and represented by Principal Component Analysis (PCA). A \"compromise solution\" containing 25% HG, 15% WG and 60% SPI was selected as multiresponse optimization. This mixture was applicated in food formulation and submitted to the evaluations of nutrition and sensorial quality. The final product showed about 6% of cost reduction without any significant change in its quality (p< 0,01). These results demonstrated the statistics multivariate methods efficiency in simultaneous optimization and visualization of interactions which are present in complex process like biological systems.

Dans le lait on peut distinguer les protéines sériques et les caséines. Les protéines sériques sont des protéines globulaires qui se trouvent dans le sérum du lait et elles sont connues pour leurs propriétés fonctionnelles exceptionnelles. Quand une solution de protéines sériques est chauffée, elles perdent leur structure native et peuvent s'agréger. Elles forment des agrégats de différentes formes, tailles et densités : des cylindres, des agrégats fractals, des microgels et des agrégats fibrillaires. De l'autre côté, les caséines sont organisées dans des micelles de caséine d'un rayon environ 100-200 nm stabilisées par du phosphate de calcium colloïdal.Au cours de ce travail, nous avons cherché à comprendre comment les agrégats de protéines sériques pouvaient être utilisés en mélange avec les micelles de caséine pour obtenir et contrôler la texture de produits laitiers. Dans un premier temps, nous avons étudié le processus de « cold gelation » induit par ajout de calcium et/ou acidification d'agrégats et de microgels de protéines sériques seuls. Dans une deuxième partie, nous nous sommes intéressés à la fonctionnalité des agrégats dans les mélanges plus complexes avec les autres protéines laitières et en présence de minéraux. L'addition de petites quantités d'agrégats fractals dans des suspensions de micelles diminuait leur température critique de gélification, augmentait le module élastique et diminuait la synérèse des gels.Les agrégats de protéines sériques peuvent être utilisés pour modifier la viscosité des mélanges, comme gélifiant ou pour enrichir la teneur en protéine du milieu sans en augmenter la viscosité. / The proteins of milk can be divided into whey proteins and caseins. Whey proteins are compact globular proteins that are found in the aqueous phase of milk. They are well-known for their exceptional functional properties. Upon heating, individual whey proteins denature and aggregate, forming aggregates of different morphologies and sizes, such as strands, fractal aggregates, microgels and fibrillar aggregates, depending on the heating conditions. On the other hand, the caseins in milk are organized in complex protein units with a diameter of 100-200 nm called casein micelles stabilized by colloidal calcium phosphate (CCP).The current work is an endeavor to understand how whey protein aggregates might be used in mixtures with other dairy proteins, such as casein micelles, in order to get a particular texture in a dairy product. We first extended the understanding of so-called “cold gelation” of pure WPI aggregates induced by calcium and acidification and then studied how the aggregates work in more complex mixtures of proteins and minerals. Interestingly, addition of small amounts of fractal aggregates to suspensions of casein micelles has been demonstrated to decrease the critical gelation temperature, increase the elastic modulus and decrease the syneresis of the gels.The aggregates are to be used to modify the viscosity of dairy products, as a gelling agent and for protein enrichment. The properties of strands, fractal aggregates and microgels have been studied and compared. WPI aggregates might be considered as “clean label” texturizing ingredients that do not require approval from the European Food Safety Authority (EFSA).

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