Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion

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dc.contributor.authorBayrak, Men_AU
dc.contributor.authorMata, JPen_AU
dc.contributor.authorConn, CEen_AU
dc.contributor.authorFloury, Jen_AU
dc.contributor.authorLogan, Aen_AU
dc.date.accessioned2024-01-11T07:47:23Zen_AU
dc.date.available2024-01-11T07:47:23Zen_AU
dc.date.issued2023-07en_AU
dc.date.statistics2023-11-21en_AU
dc.description.abstractIn recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised. © 2023 Elsevier Ltden_AU
dc.description.sponsorshipWe acknowledge the support of the Australian Nuclear Science and Technology Organization (ANSTO), AINSE Postgraduate Research Award (PGRA) and the CSIRO AIM Future Science Platform for supporting SAS work on beamlines (proposal no. P7399 and P9127).en_AU
dc.identifier.articlenumber112810en_AU
dc.identifier.citationBayrak, M., Mata, J., Conn, C., Floury, J., & Logan, A. (2023). Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Research International, 169, 112810. doi:10.1016/j.foodres.2023.112810en_AU
dc.identifier.issn0963-9969en_AU
dc.identifier.journaltitleFood Research Internationalen_AU
dc.identifier.urihttps://apo.ansto.gov.au/handle/10238/15326en_AU
dc.identifier.volume169en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.relation.urihttps://doi.org/10.1016/j.foodres.2023.112810en_AU
dc.subjectSmall angle scatteringen_AU
dc.subjectCaseinen_AU
dc.subjectDairy industryen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectNeutron diffractionen_AU
dc.subjectDigestionen_AU
dc.subjectGelsen_AU
dc.titleApplication of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestionen_AU
dc.typeJournal Articleen_AU
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