Structure engineering of filled protein microbeads to tailor release of oil droplets in gastric digestion.

Oil-soluble components can be encapsulated in an O/W1/W2 microsystem, in which they are dissolved in oil droplets dispersed in a gelled microbead (W1), which forms a barrier between the oil droplets and the aqueous continuous phase (W2). We investigated the rate and mechanism of breakdown of protein microbeads in a simulated gastric system, and studied the influence of microbead protein concentration, gelling method (cold-set, slow and fast heat-set), and further processing (freeze-drying), on the breakdown process. Breakdown rate decreased with increasing protein content of the beads, for the same method of production. Due to the porosity of the slowly-heated heat-set beads, breakdown occurred evenly throughout the entire bead. Cold-set microbeads of 10% protein broke down slightly slower than the heat-set microbeads of 15%. The denser surface of the 10% beads slowed down the diffusion of the enzymes into the bead's interior, causing the beads to be broken down from the outside inward. All these beads broke down within one hour. Increasing the rate of temperature increase during the heating step dramatically slowed breakdown. There was no significant breakdown of rapidly heated beads within 138 minutes, even though no difference in microstructure between rapidly and slowly heated beads was visible with electron microscopy. Freeze-drying of the beads also slowed their breakdown. After 132 minutes more than half the measured particle volume of were intact beads. Freeze-drying changed the microstructure of the beads irreversibly: rehydrating the dried beads did not result in a breakdown behaviour similar to that of unprocessed beads.

Engineering of acidic O/W emulsions with pectin.

Pectins with distinct molecular design were isolated by aqueous extraction at pH 2.0 or 6.0 and were examined in terms of their formation and stabilisation capacity of model n-alkane-in-water emulsions at acidic pH (pH 2.0). The properties and stability of the resulting emulsions were examined by means of droplet size distribution analysis, Lifshitz-Slyozov-Wagner modelling, bulk rheology, interfacial composition analysis, large-amplitude oscillatory surface dilatational rheology, electrokinetic analysis and fluorescence microscopy. Both pectin preparations were able to emulsify alkanes in water but exhibited distinct ageing characteristics. Emulsions prepared using pectin isolated at pH 6.0 were remarkably stable with respect to droplet growth after thirty days of ageing, while those prepared with pectin isolated at pH 2.0 destabilised rapidly. Examination of chemical composition of interfacial layers indicated multi-layered adsorption of pectins at the oil-water interface. The higher long-term stability of emulsions prepared with pectin isolated at high pH is attributed to mechanically stronger interfaces, the highly branched nature and the low hydrodynamic volume of the chains that result in effective steric stabilisation whereas acetyl and methyl contents do not contribute to the long-term stability. The present work shows that it is possible by tailoring the fine structure of pectin to engineer emulsions that operate in acidic environments.

Systematic coarse-graining in nucleation theory.

In this work, we show that the standard method to obtain nucleation rate-predictions with the aid of atomistic Monte Carlo simulations leads to nucleation rate predictions that deviate 3 - 5 orders of magnitude from the recent brute-force molecular dynamics simulations [Diemand et al., J. Chem. Phys. 139, 074309 (2013)] conducted in the experimental accessible supersaturation regime for Lennard-Jones argon. We argue that this is due to the truncated state space the literature mostly relies on, where the number of atoms in a nucleus is considered the only relevant order parameter. We here formulate the nonequilibrium statistical mechanics of nucleation in an extended state space, where the internal energy and momentum of the nuclei are additionally incorporated. We show that the extended model explains the lack in agreement between the molecular dynamics simulations by Diemand et al. and the truncated state space. We demonstrate additional benefits of using the extended state space; in particular, the definition of a nucleus temperature arises very naturally and can be shown without further approximation to obey the fluctuation law of McGraw and LaViolette. In addition, we illustrate that our theory conveniently allows to extend existing theories to richer sets of order parameters.

Nonequilibrium thermodynamics of nucleation.

We present a novel approach to nucleation processes based on the GENERIC framework (general equation for the nonequilibrium reversible-irreversible coupling). Solely based on the GENERIC structure of time-evolution equations and thermodynamic consistency arguments of exchange processes between a metastable phase and a nucleating phase, we derive the fundamental dynamics for this phenomenon, based on continuous Fokker-Planck equations. We are readily able to treat non-isothermal nucleation even when the nucleating cores cannot be attributed intensive thermodynamic properties. In addition, we capture the dynamics of the time-dependent metastable phase being continuously expelled from the nucleating phase, and keep rigorous track of the volume corrections to the dynamics. Within our framework the definition of a thermodynamic nuclei temperature is manifest. For the special case of nucleation of a gas phase towards its vapor-liquid coexistence, we illustrate that our approach is capable of reproducing recent literature results obtained by more microscopic considerations for the suppression of the nucleation rate due to nonisothermal effects.

Nonlinear stress deformation behavior of interfaces stabilized by food-based ingredients.

Interfaces stabilized by food-based ingredients, such as proteins or glycolipids, often display nonlinear behavior when subjected to oscillatory dilatational deformations, even at the lowest deformation amplitudes which can currently be applied experimentally. Here we show that classical approaches to extract dilatational properties, based on the Young-Laplace equation, may not always be suitable to analyze data. We discuss a number of examples of food-ingredient stabilized interfaces (interfaces stabilized by protein fibrils, protein-polysaccharide complexes and oligosaccharide-fatty aid conjugates) and show how an analysis of the dynamic surface tension signal using Lissajous plots and a protocol which includes deformation amplitude and droplet size variations, can be used to obtain a more detailed and accurate description of their nonlinear dilatational behavior.

Investigating the permanent electric dipole moment of beta-lactoglobulin fibrils, using transient electric birefringence.

Amyloid fibrils, which are polymeric assemblies of protein molecules, have been intensively studied on a structural level, yet due to complications such as the disorder within the molecules, several aspects of their structure remain mysterious. Similarly, the kinetics of assembly are not well understood. Here we investigate the electric dipole moment of beta-lactoglobulin fibrils, a model amyloid fibril system, by applying the technique of transient electric birefringence. This moment appears to be large, and comparable to the total moment of the constituent protein monomers if they were joined in a chain, head-to-tail, without changing conformation, suggesting an ordered joining of monomers in the fibril. Such an ordered assembly may have implications for the assembly mechanism of beta-lactoglobulin fibrils in particular, and amyloid fibrils in general.

Electric birefringence study of an amyloid fibril system: the short end of the length distribution.

In this article, a system of amyloid fibrils, based on the protein beta-lactoglobulin, is studied by transient electric birefringence. Single pulses of an electric field were applied to the solution, and the initial rise and subsequent decay of birefringence analysed. The decay takes place on a range of relaxation times, and therefore contains information about the length distribution of fibrils in the system. The information can be extracted using theories of the electric polarisability of polyelectrolyte rods, since the fibrils are an example of these. Despite the long-standing complications of such theories, useful quantitative information about the system can still be obtained. Using the Fixman model of polyelectrolyte polarisability, we obtain a measurement of the short end of the length distribution which shows the fibril concentration as a function of length rising linearly from 0.02-2 microm. The short end of the length distribution was unobtainable in our previous study using rheo-optics (S.S. Rogers et al., Macromolecules 38, 2948 (2005)), but reasonable agreement between the two techniques shows they are complementary.