Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering

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dc.contributor.authorBayrak, Men_AU
dc.contributor.authorWhitten, AEen_AU
dc.contributor.authorMata, JPen_AU
dc.contributor.authorConn, CEen_AU
dc.contributor.authorFloury, Jen_AU
dc.contributor.authorLogan, Men_AU
dc.date.accessioned2024-01-12T04:56:57Zen_AU
dc.date.available2024-01-12T04:56:57Zen_AU
dc.date.issued2023-11en_AU
dc.date.statistics2023-12-01en_AU
dc.description.abstractThe evolving structure of protein-based foods during the digestion process is critical to the release of nutrients. However, traditional in vitro monitoring of the gel micro- and nano-structure during digestion involves analysing sample aliquots taken at different digestion time periods. This can pose issues for some gels, such as casein-based gels, as they are sensitive to sample manipulation and environmental changes. Herein, a newly developed flow setup was utilised to monitor (at the micro- and nano-length scales) the gel protein network of rennet-induced (RG) and transglutaminase-induced acid gels (TG) in situ and in real-time during simulated gastric digestion using ultra-small and small-angle neutron scattering (USANS and SANS). The proteolysis kinetics of the gels were investigated at two different pepsin enzyme concentrations (2000 and 8000 U mL-1) and in two different solvent environments (H2O and D2O). Results indicate that the flowing in situ system had a greater effect on the microstructural breakdown of TG relative to the acid-sensitive RG, compared to the traditional static method. This is the first in situ digestion study observing the structural changes of large protein gel particles with USANS or SANS in real-time. Our findings advance the understanding of the kinetics of casein gel disintegration under simulated conditions of gastric digestion relating to pepsin enzyme concentration and solvent environment, and critically, the utilisation of a new in situ and real-time setup for neutron studies. © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license.en_AU
dc.description.sponsorshipWe acknowledge the support of the Australian Nuclear Science and Technology Organisation (ANSTO) in providing USANS and SANS beam facilities (proposal no. DB9587) used in this work. The authors would like to thank AINSE Limited for providing financial assistance (Award – PGRA) to enable work on Quokka and Kookaburra, and the CSIRO AIM Future Science Platform for supporting this work. The authors also acknowledge Norman Booth (ANSTO) for input and assistance with the in situ digestion setup for neutron scattering; and Dr. Liliana de Campo, Dr. Michael Page and Dr. Elizabeth Ho (ANSTO Minerals) for their help with equipment.en_AU
dc.identifier.articlenumber108919en_AU
dc.identifier.citationBayrak, M., Whitten, A. E., Mata, J. P., Conn, C. E., Floury, J., & Logan, A. (2023). Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering. Food Hydrocolloids, 144, 108919. doi:10.1016/j.foodhyd.2023.108919en_AU
dc.identifier.issn0268-005Xen_AU
dc.identifier.journaltitleFood Hydrocolloidsen_AU
dc.identifier.urihttps://apo.ansto.gov.au/handle/10238/15351en_AU
dc.identifier.volume144en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.relation.urihttps://doi.org/10.1016/j.foodhyd.2023.108919en_AU
dc.subjectDigestionen_AU
dc.subjectGelsen_AU
dc.subjectSmall angle scatteringen_AU
dc.subjectCaseinen_AU
dc.subjectMicrostructureen_AU
dc.subjectProteinsen_AU
dc.titleReal-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scatteringen_AU
dc.typeJournal Articleen_AU
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