The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates.

Skim milk concentrates have important applications in the dairy industry, often as intermediate ingredients. Concentration of skim milk by reverse osmosis membrane filtration induces water removal, which reduces the free volume between the colloidal components, in particular the casein micelles. Thermal treatment before or after concentration impacts the morphology of casein micelles. These changes affect the flow behavior and viscosity, but the consequences for supermicellar structure have not been elucidated. In the present study, skim milk concentrates with different total solid contents from 8.7% (control) up to 22.8% (w/w), prepared by reverse osmosis membrane filtration of non-heated and pasteurized skim milk, were heat treated at 75 °C for 18 s, and compared with non-heated concentrates. The structure of the concentrates was studied using Ultra Small Angle X-ray Scattering (USAXS), and the viscosity of concentrates was measured. The USAXS intensity I(q) was fitted at small and intermediate q-regions (0.0005 < q < 0.003 Å-1 and 0.0035 < q < 0.03 Å-1, respectively) with a power law. The value of the power law exponent was used to assess the heat- and concentration-induced aggregation of the milk solids and correlate it with the apparent viscosity. The results showed that increased viscosity of skim milk concentrates, due to water removal and heat-load, can be explained by increased aggregation of the casein micelles into elongated aggregates and increased smoothening of the casein micelle surface.

Structural Changes during the Growth of Atomically Precise Metal Oxido Nanoclusters from Combined Pair Distribution Function and Small-Angle X-ray Scattering Analysis.

The combination of in situ pair distribution function (PDF) analysis and small-angle X-ray scattering (SAXS) enables analysis of the formation mechanism of metal oxido nanoclusters and cluster-solvent interactions as they take place. Herein, we demonstrate the method for the formation of clusters with a [Bi38 O45 ] core. Upon dissolution of crystalline [Bi6 O5 (OH)3 (NO3 )5 ]⋅3 H2 O in DMSO, an intermediate rapidly forms, which slowly grows to stable [Bi38 O45 ] clusters. To identify the intermediate, we developed an automated modeling method, where smaller [Bix Oy ] structures based on the [Bi38 O45 ] framework are tested against the data. [Bi22 O26 ] was identified as the main intermediate species, illustrating how combined PDF and SAXS analysis is a powerful tool to gain insight into nucleation on an atomic scale. PDF also provides information on the interaction between nanoclusters and solvent, which is shown to depend on the nature of the ligands on the cluster surface.

Casein micelles in milk as sticky spheres.

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.

Self-Assembled Layering of Magnetic Nanoparticles in a Ferrofluid on Silicon Surfaces.

This article describes the three-dimensional self-assembly of monodisperse colloidal magnetite nanoparticles (NPs) from a dilute water-based ferrofluid onto a silicon surface and the dependence of the resultant magnetic structure on the applied field. The NPs assemble into close-packed layers on the surface followed by more loosely packed ones. The magnetic field-dependent magnetization of the individual NP layers depends on both the rotational freedom of the layer and the magnetization of the adjacent layers. For layers in which the NPs are more free to rotate, the easy axis of the NP can readily orient along the field direction. In more dense packing, free rotation of the NPs is hampered, and the NP ensembles likely build up quasi-domain states to minimize energy, which leads to lower magnetization in those layers. Detailed analysis of polarized neutron reflectometry data together with model calculations of the arrangement of the NPs within the layers and input from small-angle scattering measurements provide full characterization of the core/shell NP dimensions, degree of chaining, arrangement of the NPs within the different layers, and magnetization depth profile.