Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy. / Li, Ruifen; Ebbesen, Morten Frendø; Glover, Zachary J.; Jæger, Tanja Christine; Rovers, Tijs A.M.; Svensson, Birte; Brewer, Jonathan R.; Simonsen, Adam Cohen; Ipsen, Richard; Hougaard, Anni Bygvrå.

In: Food Hydrocolloids, Vol. 138, 108468, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Li, R, Ebbesen, MF, Glover, ZJ, Jæger, TC, Rovers, TAM, Svensson, B, Brewer, JR, Simonsen, AC, Ipsen, R & Hougaard, AB 2023, 'Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy', Food Hydrocolloids, vol. 138, 108468. https://doi.org/10.1016/j.foodhyd.2023.108468

APA

Li, R., Ebbesen, M. F., Glover, Z. J., Jæger, T. C., Rovers, T. A. M., Svensson, B., Brewer, J. R., Simonsen, A. C., Ipsen, R., & Hougaard, A. B. (2023). Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy. Food Hydrocolloids, 138, [108468]. https://doi.org/10.1016/j.foodhyd.2023.108468

Vancouver

Li R, Ebbesen MF, Glover ZJ, Jæger TC, Rovers TAM, Svensson B et al. Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy. Food Hydrocolloids. 2023;138. 108468. https://doi.org/10.1016/j.foodhyd.2023.108468

Author

Li, Ruifen ; Ebbesen, Morten Frendø ; Glover, Zachary J. ; Jæger, Tanja Christine ; Rovers, Tijs A.M. ; Svensson, Birte ; Brewer, Jonathan R. ; Simonsen, Adam Cohen ; Ipsen, Richard ; Hougaard, Anni Bygvrå. / Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy. In: Food Hydrocolloids. 2023 ; Vol. 138.

Bibtex

@article{79c73b92557644b382ba89334291c658,

title = "Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy",

abstract = "Super-resolution microscopy (Stimulated Emission Depletion, STED) combined with quantitative image analysis and rheology was used to study acidified milk gels with the addition of both endogenous milk proteins (i.e., liquid casein and whey protein concentrate, LCC and LWPC) and different types of whey protein ingredients. Casein and whey protein were stained separately using two different dyes prior to mixing. STED micrographs showed that added whey protein concentrate (WPC) and nano-particulated whey protein (NWP) were able to self-aggregate and attach to casein assemblies by inter-chain crosslinking. The behavior of NWP was shown to be similar to the behavior of LWPC, except that NWP formed larger aggregates with increased connectivity to the gel network. Micro-particulated whey protein (MWP) did not appear to interact with any other proteins and scattered MWP particles were visible in the mixed gels. The spatial colocalization of the fluorescence emission stemming from casein and whey protein, respectively, was highest for the system that contained only endogenous proteins. The lowest colocalization level was found for the systems with added MWP which also showed the highest image coarseness in accordance with the lowest observed G{\textquoteright}. The systems with added LWPC or NWP exhibited thicker aggregate strands, which correlated to higher G{\textquoteright} compared to the other systems with WPC.",

keywords = "Casein, Image analysis, Mixed gels, Rheological properties, Stimulated emission depletion (STED), Whey protein ingredients",

author = "Ruifen Li and Ebbesen, {Morten Frend{\o}} and Glover, {Zachary J.} and J{\ae}ger, {Tanja Christine} and Rovers, {Tijs A.M.} and Birte Svensson and Brewer, {Jonathan R.} and Simonsen, {Adam Cohen} and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",

note = "Publisher Copyright: {\textcopyright} 2023 The Authors",

year = "2023",

doi = "10.1016/j.foodhyd.2023.108468",

language = "English",

volume = "138",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

AU - Li, Ruifen

AU - Ebbesen, Morten Frendø

AU - Glover, Zachary J.

AU - Jæger, Tanja Christine

AU - Rovers, Tijs A.M.

AU - Svensson, Birte

AU - Brewer, Jonathan R.

AU - Simonsen, Adam Cohen

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2023

Y1 - 2023

N2 - Super-resolution microscopy (Stimulated Emission Depletion, STED) combined with quantitative image analysis and rheology was used to study acidified milk gels with the addition of both endogenous milk proteins (i.e., liquid casein and whey protein concentrate, LCC and LWPC) and different types of whey protein ingredients. Casein and whey protein were stained separately using two different dyes prior to mixing. STED micrographs showed that added whey protein concentrate (WPC) and nano-particulated whey protein (NWP) were able to self-aggregate and attach to casein assemblies by inter-chain crosslinking. The behavior of NWP was shown to be similar to the behavior of LWPC, except that NWP formed larger aggregates with increased connectivity to the gel network. Micro-particulated whey protein (MWP) did not appear to interact with any other proteins and scattered MWP particles were visible in the mixed gels. The spatial colocalization of the fluorescence emission stemming from casein and whey protein, respectively, was highest for the system that contained only endogenous proteins. The lowest colocalization level was found for the systems with added MWP which also showed the highest image coarseness in accordance with the lowest observed G’. The systems with added LWPC or NWP exhibited thicker aggregate strands, which correlated to higher G’ compared to the other systems with WPC.

AB - Super-resolution microscopy (Stimulated Emission Depletion, STED) combined with quantitative image analysis and rheology was used to study acidified milk gels with the addition of both endogenous milk proteins (i.e., liquid casein and whey protein concentrate, LCC and LWPC) and different types of whey protein ingredients. Casein and whey protein were stained separately using two different dyes prior to mixing. STED micrographs showed that added whey protein concentrate (WPC) and nano-particulated whey protein (NWP) were able to self-aggregate and attach to casein assemblies by inter-chain crosslinking. The behavior of NWP was shown to be similar to the behavior of LWPC, except that NWP formed larger aggregates with increased connectivity to the gel network. Micro-particulated whey protein (MWP) did not appear to interact with any other proteins and scattered MWP particles were visible in the mixed gels. The spatial colocalization of the fluorescence emission stemming from casein and whey protein, respectively, was highest for the system that contained only endogenous proteins. The lowest colocalization level was found for the systems with added MWP which also showed the highest image coarseness in accordance with the lowest observed G’. The systems with added LWPC or NWP exhibited thicker aggregate strands, which correlated to higher G’ compared to the other systems with WPC.

KW - Casein

KW - Image analysis

KW - Mixed gels

KW - Rheological properties

KW - Stimulated emission depletion (STED)

KW - Whey protein ingredients

U2 - 10.1016/j.foodhyd.2023.108468

DO - 10.1016/j.foodhyd.2023.108468

M3 - Journal article

AN - SCOPUS:85146158605

VL - 138

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 108468

ER -

ID: 334395633