Casein micelles in milk as sticky spheres

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Casein micelles in milk as sticky spheres. / Smith, Gregory N.; Brok, Erik; Christiansen, Morten Vormsborg; Ahrné, Lilia.

I: Soft Matter, Bind 16, Nr. 43, 24.09.2020, s. 9955-9963.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Smith, GN, Brok, E, Christiansen, MV & Ahrné, L 2020, 'Casein micelles in milk as sticky spheres', Soft Matter, bind 16, nr. 43, s. 9955-9963. https://doi.org/10.1039/D0SM01327G

APA

Smith, G. N., Brok, E., Christiansen, M. V., & Ahrné, L. (2020). Casein micelles in milk as sticky spheres. Soft Matter, 16(43), 9955-9963. https://doi.org/10.1039/D0SM01327G

Vancouver

Smith GN, Brok E, Christiansen MV, Ahrné L. Casein micelles in milk as sticky spheres. Soft Matter. 2020 sep 24;16(43):9955-9963. https://doi.org/10.1039/D0SM01327G

Author

Smith, Gregory N. ; Brok, Erik ; Christiansen, Morten Vormsborg ; Ahrné, Lilia. / Casein micelles in milk as sticky spheres. I: Soft Matter. 2020 ; Bind 16, Nr. 43. s. 9955-9963.

Bibtex

@article{f2379b422b1d42019e0f0c3dce475f04,
title = "Casein micelles in milk as sticky spheres",
abstract = "Milk is a ubiquitous foodstuff and food ingredient, and milk caseins are key to the structural properties of milk during processing and storage. Caseins self-assemble into nanometer-sized colloids, referred to as {"}micelles{"}, and particles of this size are ideally suited to study by small-angle scattering (SAS). Previous SAS measurements have almost exclusively focussed on the internal structure of the micelles. While important for milk{\textquoteright}s properties, this attention to the interior of the micelles provides limited information about the structure-forming properties of milk and milk ingredients. The ultra-small-angle X-ray scattering (USAXS) measurements and analysis in this study extend to the micrometer scale, which makes it possible to characterize the interaction between the micelles. Until now, SAS studies have generally excluded a consideration of the interparticle interactions between casein micelles. This is inconsistent with these new data, and it is not possible to model the data without some interparticle attraction. If the micelles are treated as sticky spheres, excellent agreement between experimental data and model fits can be obtained over the length scales studied, from micrometers to {\aa}ngstr{\"o}ms. The stickiness of casein micelles will impact ultra-small-angle scattering and small-angle scattering measurements of casein micelles, but it particularly limits the application of simple approximations, which generally assume that particles are dilute and noninteracting. In summary, this analysis provides an approach to modelling scattering data over many orders of magnitude, which will provide better understanding of interactions between caseins and during food processing.",
author = "Smith, {Gregory N.} and Erik Brok and Christiansen, {Morten Vormsborg} and Lilia Ahrn{\'e}",
year = "2020",
month = sep,
day = "24",
doi = "10.1039/D0SM01327G",
language = "English",
volume = "16",
pages = "9955--9963",
journal = "Soft Matter",
issn = "1744-683X",
publisher = "Royal Society of Chemistry",
number = "43",

}

RIS

TY - JOUR

T1 - Casein micelles in milk as sticky spheres

AU - Smith, Gregory N.

AU - Brok, Erik

AU - Christiansen, Morten Vormsborg

AU - Ahrné, Lilia

PY - 2020/9/24

Y1 - 2020/9/24

N2 - Milk is a ubiquitous foodstuff and food ingredient, and milk caseins are key to the structural properties of milk during processing and storage. Caseins self-assemble into nanometer-sized colloids, referred to as "micelles", and particles of this size are ideally suited to study by small-angle scattering (SAS). Previous SAS measurements have almost exclusively focussed on the internal structure of the micelles. While important for milk’s properties, this attention to the interior of the micelles provides limited information about the structure-forming properties of milk and milk ingredients. The ultra-small-angle X-ray scattering (USAXS) measurements and analysis in this study extend to the micrometer scale, which makes it possible to characterize the interaction between the micelles. Until now, SAS studies have generally excluded a consideration of the interparticle interactions between casein micelles. This is inconsistent with these new data, and it is not possible to model the data without some interparticle attraction. If the micelles are treated as sticky spheres, excellent agreement between experimental data and model fits can be obtained over the length scales studied, from micrometers to ångströms. The stickiness of casein micelles will impact ultra-small-angle scattering and small-angle scattering measurements of casein micelles, but it particularly limits the application of simple approximations, which generally assume that particles are dilute and noninteracting. In summary, this analysis provides an approach to modelling scattering data over many orders of magnitude, which will provide better understanding of interactions between caseins and during food processing.

AB - Milk is a ubiquitous foodstuff and food ingredient, and milk caseins are key to the structural properties of milk during processing and storage. Caseins self-assemble into nanometer-sized colloids, referred to as "micelles", and particles of this size are ideally suited to study by small-angle scattering (SAS). Previous SAS measurements have almost exclusively focussed on the internal structure of the micelles. While important for milk’s properties, this attention to the interior of the micelles provides limited information about the structure-forming properties of milk and milk ingredients. The ultra-small-angle X-ray scattering (USAXS) measurements and analysis in this study extend to the micrometer scale, which makes it possible to characterize the interaction between the micelles. Until now, SAS studies have generally excluded a consideration of the interparticle interactions between casein micelles. This is inconsistent with these new data, and it is not possible to model the data without some interparticle attraction. If the micelles are treated as sticky spheres, excellent agreement between experimental data and model fits can be obtained over the length scales studied, from micrometers to ångströms. The stickiness of casein micelles will impact ultra-small-angle scattering and small-angle scattering measurements of casein micelles, but it particularly limits the application of simple approximations, which generally assume that particles are dilute and noninteracting. In summary, this analysis provides an approach to modelling scattering data over many orders of magnitude, which will provide better understanding of interactions between caseins and during food processing.

U2 - 10.1039/D0SM01327G

DO - 10.1039/D0SM01327G

M3 - Journal article

VL - 16

SP - 9955

EP - 9963

JO - Soft Matter

JF - Soft Matter

SN - 1744-683X

IS - 43

ER -

ID: 249062469