Sum-weighted casein micelle AF4-UV-SAXS data disentangled - A new method for characterization and evaluation of widely size distributed samples

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-03-24 DOI:10.1016/j.foodhyd.2025.111377

Hans Bolinsson , Martin Cramer Pedersen , Maria Glantz , Fátima Herranz-Trillo , Jacob Judas Kain Kirkensgaard , Lars Nilsson

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Abstract

Casein micelles are key structures in milk, influencing stability, nutritional properties, and functionality. Their hierarchical architecture, which is dynamic and responsive to environmental conditions, plays a crucial role in dairy processing. Understanding the structural and dynamic properties of casein micelles is essential for optimizing dairy products and processing techniques. This study presents a novel method for characterizing and evaluating casein micelles using a combination of Asymmetrical Flow Field-Flow Fractionation (AF4) and Small-Angle X-ray Scattering (SAXS) at synchrotron facilities. By coupling AF4 with SAXS, we can fractionate milk samples according to micelle size and gain insights into their structural organization. However, the high-throughput data generated in such experiments pose challenges for traditional data analysis. We introduce an automated data processing pipeline utilizing the McSAS software in combination with Indirect Fourier Transformation, allowing for efficient fitting of SAXS data and extraction of structural parameters such as radius of gyration (R_g) and maximum particle dimension (D_max). This integrated approach provides a more detailed understanding of the heterogeneity and structural dynamics of casein micelles, revealing distinct features of their size distribution, internal cavities, and overall micelle structure across different fractions. The method offers a powerful tool for future investigations into the behavior of casein micelles under varying environmental conditions, with potential applications in optimizing dairy product formulations and studying casein micelle dynamics.

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总加权酪蛋白胶束 AF4-UV-SAXS 数据分解 - 表征和评估粒度分布广泛的样品的新方法

酪蛋白胶束是牛奶中的关键结构，影响牛奶的稳定性、营养特性和功能。它们的分层结构是动态的，对环境条件反应灵敏，在乳制品加工中起着至关重要的作用。了解酪蛋白胶束的结构和动态特性对于优化乳制品和加工技术至关重要。本研究提出了一种在同步加速器上使用非对称流场-流分选（AF4）和小角度x射线散射（SAXS）相结合的方法来表征和评价酪蛋白胶束。通过将AF4与SAXS耦合，我们可以根据胶束大小对牛奶样品进行分选，并深入了解其结构组织。然而，这些实验产生的高通量数据对传统的数据分析提出了挑战。我们引入了一个自动化的数据处理管道，利用McSAS软件结合间接傅里叶变换，允许有效地拟合SAXS数据和提取结构参数，如旋转半径（Rg）和最大颗粒尺寸（Dmax）。这种综合方法提供了对酪蛋白胶束的异质性和结构动力学的更详细的了解，揭示了它们的大小分布、内部空腔和不同组分的整体胶束结构的独特特征。该方法为进一步研究酪蛋白胶束在不同环境条件下的行为提供了有力的工具，在优化乳制品配方和研究酪蛋白胶束动力学方面具有潜在的应用前景。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.