Speaker
Description
Small-angle scattering (SAS) techniques, particularly when employing neutrons, have emerged as invaluable tools for unravelling the nano and microstructures of food products, including those derived from casein. Offering non-destructive insights into structures ranging from 1 nm to ∼20 μm, SAS methods facilitate comprehensive structural characterisation. Casein, a primary protein constituent in dairy science, serves as a focal point for investigating gel structures across multiple length scales. Leveraging scattering techniques, researchers delve into the intricate architectures of casein gels, shedding light on their behaviour during vital processes like digestion. This talk presents a comprehensive overview of the structural analyses of casein gels, emphasising the significance of understanding micro and nano-scale changes, especially within the digestive environment. A deeper comprehension of casein's role can revolutionise food structure design, enhancing health outcomes. While small-angle neutron scattering (SANS) has been instrumental, further advancements, such as ultra-small angle neutron scattering (USANS), and in-situ flow cell for dairy gels promise richer insights into aggregate breakdown and digestion behaviour [1-5].
References:
[1] M. Bayrak, J. Mata, C. Conn, J. Floury, A. Logan, Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion, Food Research International, 169 (2023) 112810.
[2] M. Bayrak, J. Mata, J.K. Raynes, M. Greaves, J. White, C.E. Conn, J. Floury, A. Logan, Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering, Journal of Colloid and Interface Science, 594 (2021) 561-574.
[3] M. Bayrak, J.P. Mata, A.E. Whitten, C.E. Conn, J. Floury, A. Logan, Physical disruption of gel particles on the macroscale does not affect the study of protein gel structure on the micro or nanoscale, Colloid and Interface Science Communications, 46 (2022) 100574.
[4] M. Bayrak, A.E. Whitten, J.P. Mata, C.E. Conn, J. Floury, A. Logan, Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering, Food Hydrocolloids, 144 (2023) 108919.
[5] J.K. Raynes, J. Mata, K.L. Wilde, J.A. Carver, S.M. Kelly, C. Holt, Structure of biomimetic casein micelles: Critical tests of the hydrophobic colloid and multivalent-binding models using recombinant deuterated and phosphorylated β-casein, Journal of Structural Biology: X, 9 (2024) 100096.