Neutrons and Food 8 at MLZ

Caseinates are functional protein ingredients derived from milk, which form small, nanometer-sized aggregates in solution. They form stable gel networks upon acidification, which can be strengthened by cross-linking using enzymes such as transglutaminase.

While the acid-induced gel formation of cross-linked caseinates has been studied in detail in the past, the conformational changes of the...

Plant-based meat analogues have been widely promoted as an alternative protein source to reduce consumption of meat for potential environmental and health benefits. However, despite rapid product development, many plant-based products still lack the structural and textural complexity of conventional meat.
In this study, different soy protein sources (isolate vs concentrate), with and without...

Seaweeds are increasingly recognised as sustainable, nutrient-dense candidates for future food systems, yet the mechanisms governing their gastrointestinal digestion remain unclear. Here, we show how the multiscale architecture of the red seaweed Porphyra umbilicalis (nori) governs protein bioaccessibility during digestion. Combining in vitro digestion with a multi-technique approach...

Simple intestinal in vitro digestion studies combined with synchrotron SAXS have suggested a rich lipid nanostructural polymorphism in bovine milk. Here we present similar studies on a range of commercial plant emulsion milk substitution products and show significant differences despite comparable compositions of fat, protein and minerals. We expand the digestion studies to include a gastric...

Plant cell wall polysaccharides play a key role in determining the structure, mechanical properties and digestibility of plant-based and alternative foods. However, their hierarchical organization in complex hydrated matrices remains challenging to resolve using conventional techniques. Small angle neutron scattering (SANS), especially when combined with X-ray scattering and complementary...

Plant-based milk alternatives are valued for their nutritional benefits; however, off-flavors such as green and grassy notes limit the application of plant proteins in fermented dairy systems. This study investigated key volatile off-flavor compounds in fermented dairy beverages enriched with hazelnut and pea proteins and fermented with Lactobacillus acidophilus. Formulations were developed...

Small angle neutron scattering (SANS) provides unique sensitivity to hierarchical organization in complex soft-matter systems and is particularly well suited for probing the internal structure of the casein micelle in milk. In this contribution, we present newly obtained SANS data on reconstituted milk samples, focusing on how the internal organization of the casein micelle evolves as a...

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...