Li Day - Academia.edu (original) (raw)

Papers by Li Day

Food Research International, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Metabolites, 2019

Holistic benefits of human milk to infants, particularly brain development and cognitive behavior... more Holistic benefits of human milk to infants, particularly brain development and cognitive behavior, have stipulated that infant formula be tailored in composition like human milk. However, the composition of human milk, especially lipids, and their effects on brain development is complex and not fully elucidated. We evaluated brain lipidome profiles in weanling rats fed human milk or infant formula using non-targeted UHPLC-MS techniques. We also compared the lipid composition of human milk and infant formula using conventional GC-FID and HPLC-ELSD techniques. The sphingomyelin class of lipids was significantly higher in brains of rats fed human milk. Lipid species mainly comprising saturated or mono-unsaturated C18 fatty acids contributed significantly higher percentages to their respective classes in human milk compared to infant formula fed samples. In contrast, PUFAs contributed significantly higher percentages in brains of formula fed samples. Differences between human milk and f...

Food research international (Ottawa, Ont.), 2018

Goat and sheep milks have long been used to produce a range of dairy products due to their nutrit... more Goat and sheep milks have long been used to produce a range of dairy products due to their nutritional value and health benefits. Information about the microstructure and rheology of goat and sheep yoghurts, however, is scarce. In this study, the microstructure, texture and rheological properties of cow, goat and sheep yoghurts were investigated and compared. The results show that a longer fermentation and gelation time was required for goat yoghurt with a lower storage modulus compared to cow and sheep yoghurts. Cooling resulted in an increase in the storage modulus at different magnitudes for cow, goat and sheep yoghurts. Goat yoghurt had a smaller particle size and a softer gel, which is linked with a more porous microstructure. The results obtained here demonstrate the effect of different milk types on the properties of yoghurts and provide a better understanding into the link between the microstructure and physical properties of the product.

Small (Weinheim an der Bergstrasse, Germany), 2017

The unfolding, misfolding, and aggregation of proteins lead to a variety of structural species. O... more The unfolding, misfolding, and aggregation of proteins lead to a variety of structural species. One form is the amyloid fibril, a highly aligned, stable, nanofibrillar structure composed of β-sheets running perpendicular to the fibril axis. β-Lactoglobulin (β-Lg) and κ-casein (κ-CN) are two milk proteins that not only individually form amyloid fibrillar aggregates, but can also coaggregate under environmental stress conditions such as elevated temperature. The aggregation between β-Lg and κ-CN is proposed to proceed via disulfide bond formation leading to amorphous aggregates, although the exact mechanism is not known. Herein, using a range of biophysical techniques, it is shown that β-Lg and κ-CN coaggregate to form morphologically distinct co-amyloid fibrillar structures, a phenomenon previously limited to protein isoforms from different species or different peptide sequences from an individual protein. A new mechanism of aggregation is proposed whereby β-Lg and κ-CN not only form...

Acta biomaterialia, Jul 27, 2016

The nanofibrillar structures that underpin self-assembling peptide (SAP) hydrogels offer great po... more The nanofibrillar structures that underpin self-assembling peptide (SAP) hydrogels offer great potential for the development of finely tuned cellular microenvironments suitable for tissue engineering. However, biofunctionalisation without disruption of the assembly remains a key issue. SAPS present the peptide sequence within their structure, and studies to date have typically focused on including a single biological motif, resulting in chemically and biologically homogenous scaffolds. This limits the utility of these systems, as they cannot effectively mimic the complexity of the multicomponent extracellular matrix (ECM). In this work, we demonstrate the first successful co-assembly of two biologically active SAPs to form a coassembled scaffold of distinct two-component nanofibrils, and demonstrate that this approach is more bioactive than either of the individual systems alone. Here, we use two bioinspired SAPs from two key ECM proteins: Fmoc-FRGDF containing the RGD sequence from...

The Journal of nutrition, Jan 16, 2015

In the absence of human breast milk, infant and follow-on formulas can still promote efficient gr... more In the absence of human breast milk, infant and follow-on formulas can still promote efficient growth and development. However, infant formulas can differ in their nutritional value. The objective of this study was to compare the effects of human milk (HM) and infant formulas in human infants and a weanling rat model. In a 3 wk clinical randomized controlled trial, babies (7- to 90-d-old, male-to-female ratio 1:1) were exclusively breastfed (BF), exclusively fed Synlait Pure Canterbury Stage 1 infant formula (SPCF), or fed assorted standard formulas (SFs) purchased by their parents. We also compared feeding HM or SPCF in weanling male Sprague-Dawley rats for 28 d. We examined the effects of HM and infant formulas on fecal short chain fatty acids (SCFAs) and bacterial composition in human infants, and intestinal SCFAs, the microbiota, and host physiology in weanling rats. Fecal Bifidobacterium concentrations (mean log copy number ± SEM) were higher (P = 0.003) in BF (8.17 ± 0.3) and ...

Food Biophysics, 2008

... Benjamin T. Wong & Li Day & Don McNaughton & Mary Ann Aug... more ... Benjamin T. Wong & Li Day & Don McNaughton & Mary Ann Augustin ... L. Day .MA Augustin (*) Food Science Australia, 671, Sneydes Road, Werribee, VIC 3030, Australia e-mail:maryann.augustin@csiro.au Page 2. ... Bio-Rad DC assay kit was purchased from Bio-Rad (Australia). ...

Food & function, 2014

Protein intake is essential for growth and repair of body cells, the normal functioning of muscle... more Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions. Most food proteins are consumed after undergoing various degrees of processing. Changes in protein structure and assembly as a result of processing impact the digestibility of proteins. Research in understanding to what extent the protein structure impacts the rate of proteolysis under human physiological conditions has gained considerable interest. In this work, four whey protein gels were prepared using heat processing at two different pH values, 6.8 and 4.6, with and without applied shear. The gels showed different protein network microstructures due to heat induced unfolding (at pH 6.8) or lack of unfolding, thus resulting in fine stranded protein networks. When shear was applied during heating, particulate protein networks were formed. The differences in the gel microstructures resulted in considerable differences in their rheological properti...

Food and Bioprocess Technology, 2010

A range of thermal and mechanical processes were used to create dispersions with different partic... more A range of thermal and mechanical processes were used to create dispersions with different particle morphologies, i.e., systems that contain primarily plant cell wall clusters with an average particle size (d(0.5)) of ∼200 µm, single cells ((d(0.5)=∼70 µm) or cell fragments (d(0.5)=∼40 µm). The small and large deformation rheology (viscoelastic properties and flow properties) of these dispersions, with a range of total solid contents covering textures varying from a fluid to a paste, were determined. The particle dispersions showed weak gel-like behaviour. Their elastic modulus (G′) as a function of total solid content exhibited three regions of different rheological behaviours. The particles formed particulate colloidal networks at relatively low solid content. The interaction of particles contributed to the sharp increase in the elastic modulus of the dispersion in the concentrated region. Further packing of particles beyond the critical packing volume fraction, caused the G′ for the 'cluster-cell' and the 'single-cell' dispersions to reach a plateau value. This is due to particle deformation resulting in changes in their microstructure and their ability to pack closely. Plant particle dispersions displayed abrupt yielding at the critical stress with a 3-4 order decrease in viscosity and high yield stress at low solids due to the formation of particulate colloidal network.

Food and Bioprocess Technology, 2014

The size of the casein micelles (CM) and the milk fat globules (MFG) vary depending on farming fa... more The size of the casein micelles (CM) and the milk fat globules (MFG) vary depending on farming factors, such as seasonal variation and stage of lactation, and cow genetics. The MFG and CM size of milk can influence the renneting behavior and texture of manufactured dairy products. In this work, we investigated the combined effects of MFG and CM size on the onset of gelation, the maximum rate of gelation, the value for G′ 60 min (the final storage modulus) and G″ 60 min (the final loss modulus), and tan δ upon renneting. Fractionation of MFG on the basis of size was carried out using laboratorybased centrifugation, whereas milk of predominantly large (184-218 nm) or small (147-159 nm) CM was selected naturally on-farm. Casein micelle size had the dominant effect on curd firmness and gelation rates of milk, where small CM milk formed rennet gels earlier and resulted in a firmer gel than milk with large CM. However, MFG size also influenced the renneting properties. The strongest rennet gels were obtained when large MFG (3.88-5.78 μm) was combined with small CM (153-159 nm). Selecting milk on the basis of the microstructure of key milk components could be achieved by natural selection of dairy cows or via fractionation technologies. Selection may provide a useful tool for efficient manufacturing of different dairy products based on the desirable characteristics specific to each.

Food & function, 2014

Understanding the digestive behaviour and biological activities of dairy proteins may help to dev... more Understanding the digestive behaviour and biological activities of dairy proteins may help to develop model dairy products with targeted health outcomes including increased satiety and healthy weight maintenance. Caseins and whey proteins constitute over 95% of milk proteins with consumption of these proteins associated with increased satiety and a decreased prevalence of metabolic disorders. To investigate the in vitro digestive behaviour and satiety of dairy proteins at the intestinal epithelium, the in vitro transport and hydrolysis of 500-2000 μM β-casomorphin-7 (YPFPGPI or β-CM7) and a β-lactoglobulin (β-Lg) dipeptide (YL) was measured using Caco-2 cell monolayers grown on transwells as a model of the intestinal epithelium. Transport of YL was concentration dependent and ranged from 0.37-5.26 × 10(-6) cm s(-1), whereas transport of β-CM7 was only detected at 2000 μM and was significantly lower at 0.13 × 10(-6) cm s(-1). Rapid hydrolysis of β-CM7 in the apical chamber by the Cac...

Ultrasonics Sonochemistry, 2012

The use of ultrasound pre-processing treatment, compared to blanching, to enhance mechanical prop... more The use of ultrasound pre-processing treatment, compared to blanching, to enhance mechanical properties of non-starchy cell wall materials was investigated using carrot as an example. The mechanical properties of carrot tissues were measured by compression and tensile testing after the pre-processing treatment prior to and after retorting. Carrot samples ultrasound treated for 10 min at 60°C provided a higher mechanical strength (P < 0.05) to the cell wall structure than blanching for the same time period. With the addition of 0.5% CaCl 2 in the pre-treatment solution, both blanching and ultrasound treatment showed synergistic effect on enhancing the mechanical properties of retorted carrot pieces. At a relatively short treatment time (10 min at 60°C) with the use of 0.5% CaCl 2 , ultrasound treatment achieved similar enhancement to the mechanical strength of retorted carrots to blanching for a much longer time period (i.e. 40 min). The mechanism involved appears to be related to the stress responses present in all living plant matter. However, there is a need to clarify the relative importance of the potential stress mechanisms in order to get a better understanding of the processing conditions likely to be most effective. The amount of ultrasound treatment required is likely to involve low treatment intensities and there are indications from the structural characterisation and mechanical property analyses that the plant cell wall tissues were more elastic than that accomplished using low temperature long time blanching.

FEBS Journal, 2006

Puroindoline proteins were purified from selected UK-grown hexaploid wheats. Their identities wer... more Puroindoline proteins were purified from selected UK-grown hexaploid wheats. Their identities were confirmed on the basis of capillary electrophoresis mobilities, relative molecular mass and N-terminal amino acid sequencing. Only one form of puroindoline-a protein was found in those varieties, regardless of endosperm texture. Three allelic forms of puroindoline-b protein were identified. Nucleotide sequencing of cDNA produced by RT-PCR of isolated mRNA indicated that these were the &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;wild-type&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;, found in soft wheats, puroindoline-b containing a Gly--&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Ser amino acid substitution (position 46) and puroindoline-b containing a Trp--&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Arg substitution (position 44). The latter two were found in hard wheats. Microheterogeneity, due to short extensions and/or truncations at the N-terminus and C-terminus, was detected for both puroindoline-a and puroindoline-b. The type of microheterogeneity observed was more consistent for puroindoline-a than for puroindoline-b, and may arise through slightly different post-translational processing pathways. A puroindoline-b allele corresponding to a Leu--&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Pro substitution (position 60) was identified from the cDNA sequence of the hard variety Chablis, but no mature puroindoline-b protein was found in this or two other European varieties known to possess this puroindoline-b allele. Wheats possessing the puroindoline-b proteins with point mutations appeared to contain lower amounts of puroindoline protein. Such wheats have a hard endosperm texture, as do wheats from which puroindoline-a or puroindoline-b are absent. Our results suggest that point mutations in puroindoline-b genes may confer hard endosperm texture through accumulation of allelic forms of puroindoline-b proteins with altered functional properties and/or through lower amounts of puroindoline proteins.

Langmuir, 2012

The conformation and structural dimensions of α-lactalbumin (α-La) both in solution and adsorbed ... more The conformation and structural dimensions of α-lactalbumin (α-La) both in solution and adsorbed at oil-water interfaces of emulsions were investigated using synchrotron radiation circular dichroism (SRCD) spectroscopy, front-face tryptophan fluorescence (FFTF) spectroscopy, and dual polarization interferometry (DPI). The near-UV SRCD and the FFTF results demonstrated that the hydrophobic environment of the aromatic residues located in the hydrophobic core of native α-La was significantly altered upon adsorption, indicating the unfolding of the hydrophobic core of α-La upon adsorption. The far-UV SRCD results showed that adsorption of α-La at oil-water interfaces created a new non-native secondary structure that was more stable to thermally induced conformational changes. Specifically, the α-helical conformation increased from 29.9% in solution to 45.8% at the tricaprylin-water interface and to 58.5% at the hexadecane-water interface. However, the β-sheet structure decreased from 18.0% in solution to less than 10% at both oil-water interfaces. The DPI study showed that adsorption of α-La to a hydrophobic C18-water surface caused a change in the dimensions of α-La from the native globule-like shape (2.5-3.7 nm) to a compact/dense layer approximately 1.1 nm thick. Analysis of the colloidal stability of α-La stabilized emulsions showed that these emulsions were physically stable against droplet flocculation at elevated temperatures both in the absence and in the presence of 120 mM NaCl. In the absence of salt, the thermal stability of emulsions was due to the strong electrostatic repulsion provided by the adsorbed α-La layer, which was formed after the adsorption and structural rearrangement. In the presence of salt, although the electrostatic repulsion was reduced via electrostatic screening, heating did not induce strong and permanent droplet flocculation. The thermal stability of α-La stabilized emulsions in the presence of salt is a combined effect of the electrostatic repulsion and the lack of covalent disulfide interchange reactions. This study reports new information on the secondary and tertiary structural changes of α-La upon adsorption to oil-water interfaces. It also presents new results on the physical stability of α-La stabilized emulsions during heating and at moderate ionic strength (120 mM NaCl). The results broaden our understanding of the factors controlling protein structural change at emulsion interfaces and how this affects emulsion stability.

Journal of Food Engineering, 2009

A salt-washing process to produce gluten with improved rheological properties having reduced lipi... more A salt-washing process to produce gluten with improved rheological properties having reduced lipid content was developed, initially using sodium chloride and subsequently with ammonium chloride. In laboratory experiments, the lipid content in gluten was reduced from 6.6% in the gluten control (washed out from flour with water only) to 5.7%, 3.6% and 2.7% in gluten salt-washed with increasing concentrations of NaCl from 0.5%, 1% to 2%, respectively. This was accompanied by the increase in the maximum creep strain of the salt-washed gluten (i.e. better gluten quality) with the increase in NaCl concentration. The new salt-washing process also improved gluten colour with reductions in b values (yellowness) and increases in L values (whiteness). Salt-washed gluten using 0.5% NH 4 Cl was comparable to gluten washed with 2% NaCl in lipid content and maximum creep strain. Extensograph tests showed increased dough extensibility for salt-washed gluten with 0.5% NH 4 Cl compared to water-washed gluten (the control). The improvements in gluten rheological properties and reduced lipid content using the salt-washing process were observed for flours with very different protein content and quality. The advantages of the laboratory-based process were retained when the process was scaled-up to a pilot batch process. The new gluten washing process offers several advantages for the industry including increased gluten yield, ease of gluten washing, superior rheological properties, and improved colour, with no extra capital costs being needed to alter conventional processing equipment. The advantage in using an ammonium salt over a sodium salt is that the volatility of the ammonium salt offers potential for its removal during gluten drying, leading to the virtual absence of salt in the final gluten. Starch quality was also improved by the process.

Journal of Chromatography A, 1999

A simple and fast capillary electrophoresis method was used for the analysis of wheat flour prote... more A simple and fast capillary electrophoresis method was used for the analysis of wheat flour proteins related to grain hardness. The study has shown that the ratio of the peak areas of two proteins, puroindolines a and b, can be used to distinguish hard and soft varieties of ...

Journal of Cereal Science, 2013

ABSTRACT Sodium chloride (NaCl) is an essential ingredient to control the functional properties o... more ABSTRACT Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein.

Journal of Agricultural and Food Chemistry, 2010

Plant cell wall structure integrity and associated tissue mechanical properties is one of key det... more Plant cell wall structure integrity and associated tissue mechanical properties is one of key determinants for the perceived texture of plant-based foods. Carrots (Daucus carota) were used to investigate the effect of mineral supply of boron (B) and/or calcium (Ca), during plant growth, on the plant cell wall structure and mechanical properties of matured root tissues. Five commercial cultivars of carrots, Kuroda (orange), Dragon Purple, Kuttiger White, Yellow, and Nutri-Red, were cultivated under controlled glasshouse conditions over two seasons. Significant increases in the accumulation of B and Ca were found for all cultivars of carrots when additional B and Ca were included in the nutrient feeding solutions throughout the plant growth period. Elevated levels of B in carrot root tissue reduced the uptake of Ca and other mineral nutrients and enhanced plant cell wall structural integrity, its resistance to fracture, and the weight and size (both diameter and length) of carrots. Although higher amounts of Ca were accumulated in the plant materials, the additional supply of Ca did not have a significant effect on the mechanical properties of mature plant tissues or on the uptake of B by the plant. The results suggest that B cross-linking of pectin (rhamnogalacturonan II) has a greater influence on mature tissue mechanical properties than Ca cross-linking of pectin (homogalacturonan) when supplied during plant growth.

Food Research International, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Metabolites, 2019

Holistic benefits of human milk to infants, particularly brain development and cognitive behavior... more Holistic benefits of human milk to infants, particularly brain development and cognitive behavior, have stipulated that infant formula be tailored in composition like human milk. However, the composition of human milk, especially lipids, and their effects on brain development is complex and not fully elucidated. We evaluated brain lipidome profiles in weanling rats fed human milk or infant formula using non-targeted UHPLC-MS techniques. We also compared the lipid composition of human milk and infant formula using conventional GC-FID and HPLC-ELSD techniques. The sphingomyelin class of lipids was significantly higher in brains of rats fed human milk. Lipid species mainly comprising saturated or mono-unsaturated C18 fatty acids contributed significantly higher percentages to their respective classes in human milk compared to infant formula fed samples. In contrast, PUFAs contributed significantly higher percentages in brains of formula fed samples. Differences between human milk and f...

Food research international (Ottawa, Ont.), 2018

Goat and sheep milks have long been used to produce a range of dairy products due to their nutrit... more Goat and sheep milks have long been used to produce a range of dairy products due to their nutritional value and health benefits. Information about the microstructure and rheology of goat and sheep yoghurts, however, is scarce. In this study, the microstructure, texture and rheological properties of cow, goat and sheep yoghurts were investigated and compared. The results show that a longer fermentation and gelation time was required for goat yoghurt with a lower storage modulus compared to cow and sheep yoghurts. Cooling resulted in an increase in the storage modulus at different magnitudes for cow, goat and sheep yoghurts. Goat yoghurt had a smaller particle size and a softer gel, which is linked with a more porous microstructure. The results obtained here demonstrate the effect of different milk types on the properties of yoghurts and provide a better understanding into the link between the microstructure and physical properties of the product.

Small (Weinheim an der Bergstrasse, Germany), 2017

The unfolding, misfolding, and aggregation of proteins lead to a variety of structural species. O... more The unfolding, misfolding, and aggregation of proteins lead to a variety of structural species. One form is the amyloid fibril, a highly aligned, stable, nanofibrillar structure composed of β-sheets running perpendicular to the fibril axis. β-Lactoglobulin (β-Lg) and κ-casein (κ-CN) are two milk proteins that not only individually form amyloid fibrillar aggregates, but can also coaggregate under environmental stress conditions such as elevated temperature. The aggregation between β-Lg and κ-CN is proposed to proceed via disulfide bond formation leading to amorphous aggregates, although the exact mechanism is not known. Herein, using a range of biophysical techniques, it is shown that β-Lg and κ-CN coaggregate to form morphologically distinct co-amyloid fibrillar structures, a phenomenon previously limited to protein isoforms from different species or different peptide sequences from an individual protein. A new mechanism of aggregation is proposed whereby β-Lg and κ-CN not only form...

Acta biomaterialia, Jul 27, 2016

The nanofibrillar structures that underpin self-assembling peptide (SAP) hydrogels offer great po... more The nanofibrillar structures that underpin self-assembling peptide (SAP) hydrogels offer great potential for the development of finely tuned cellular microenvironments suitable for tissue engineering. However, biofunctionalisation without disruption of the assembly remains a key issue. SAPS present the peptide sequence within their structure, and studies to date have typically focused on including a single biological motif, resulting in chemically and biologically homogenous scaffolds. This limits the utility of these systems, as they cannot effectively mimic the complexity of the multicomponent extracellular matrix (ECM). In this work, we demonstrate the first successful co-assembly of two biologically active SAPs to form a coassembled scaffold of distinct two-component nanofibrils, and demonstrate that this approach is more bioactive than either of the individual systems alone. Here, we use two bioinspired SAPs from two key ECM proteins: Fmoc-FRGDF containing the RGD sequence from...

The Journal of nutrition, Jan 16, 2015

In the absence of human breast milk, infant and follow-on formulas can still promote efficient gr... more In the absence of human breast milk, infant and follow-on formulas can still promote efficient growth and development. However, infant formulas can differ in their nutritional value. The objective of this study was to compare the effects of human milk (HM) and infant formulas in human infants and a weanling rat model. In a 3 wk clinical randomized controlled trial, babies (7- to 90-d-old, male-to-female ratio 1:1) were exclusively breastfed (BF), exclusively fed Synlait Pure Canterbury Stage 1 infant formula (SPCF), or fed assorted standard formulas (SFs) purchased by their parents. We also compared feeding HM or SPCF in weanling male Sprague-Dawley rats for 28 d. We examined the effects of HM and infant formulas on fecal short chain fatty acids (SCFAs) and bacterial composition in human infants, and intestinal SCFAs, the microbiota, and host physiology in weanling rats. Fecal Bifidobacterium concentrations (mean log copy number ± SEM) were higher (P = 0.003) in BF (8.17 ± 0.3) and ...

Food Biophysics, 2008

... Benjamin T. Wong &amp;amp; Li Day &amp;amp; Don McNaughton &amp;amp; Mary Ann Aug... more ... Benjamin T. Wong &amp;amp; Li Day &amp;amp; Don McNaughton &amp;amp; Mary Ann Augustin ... L. Day .MA Augustin (*) Food Science Australia, 671, Sneydes Road, Werribee, VIC 3030, Australia e-mail:maryann.augustin@csiro.au Page 2. ... Bio-Rad DC assay kit was purchased from Bio-Rad (Australia). ...

Food & function, 2014

Protein intake is essential for growth and repair of body cells, the normal functioning of muscle... more Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions. Most food proteins are consumed after undergoing various degrees of processing. Changes in protein structure and assembly as a result of processing impact the digestibility of proteins. Research in understanding to what extent the protein structure impacts the rate of proteolysis under human physiological conditions has gained considerable interest. In this work, four whey protein gels were prepared using heat processing at two different pH values, 6.8 and 4.6, with and without applied shear. The gels showed different protein network microstructures due to heat induced unfolding (at pH 6.8) or lack of unfolding, thus resulting in fine stranded protein networks. When shear was applied during heating, particulate protein networks were formed. The differences in the gel microstructures resulted in considerable differences in their rheological properti...

Food and Bioprocess Technology, 2010

A range of thermal and mechanical processes were used to create dispersions with different partic... more A range of thermal and mechanical processes were used to create dispersions with different particle morphologies, i.e., systems that contain primarily plant cell wall clusters with an average particle size (d(0.5)) of ∼200 µm, single cells ((d(0.5)=∼70 µm) or cell fragments (d(0.5)=∼40 µm). The small and large deformation rheology (viscoelastic properties and flow properties) of these dispersions, with a range of total solid contents covering textures varying from a fluid to a paste, were determined. The particle dispersions showed weak gel-like behaviour. Their elastic modulus (G′) as a function of total solid content exhibited three regions of different rheological behaviours. The particles formed particulate colloidal networks at relatively low solid content. The interaction of particles contributed to the sharp increase in the elastic modulus of the dispersion in the concentrated region. Further packing of particles beyond the critical packing volume fraction, caused the G′ for the 'cluster-cell' and the 'single-cell' dispersions to reach a plateau value. This is due to particle deformation resulting in changes in their microstructure and their ability to pack closely. Plant particle dispersions displayed abrupt yielding at the critical stress with a 3-4 order decrease in viscosity and high yield stress at low solids due to the formation of particulate colloidal network.

Food and Bioprocess Technology, 2014

The size of the casein micelles (CM) and the milk fat globules (MFG) vary depending on farming fa... more The size of the casein micelles (CM) and the milk fat globules (MFG) vary depending on farming factors, such as seasonal variation and stage of lactation, and cow genetics. The MFG and CM size of milk can influence the renneting behavior and texture of manufactured dairy products. In this work, we investigated the combined effects of MFG and CM size on the onset of gelation, the maximum rate of gelation, the value for G′ 60 min (the final storage modulus) and G″ 60 min (the final loss modulus), and tan δ upon renneting. Fractionation of MFG on the basis of size was carried out using laboratorybased centrifugation, whereas milk of predominantly large (184-218 nm) or small (147-159 nm) CM was selected naturally on-farm. Casein micelle size had the dominant effect on curd firmness and gelation rates of milk, where small CM milk formed rennet gels earlier and resulted in a firmer gel than milk with large CM. However, MFG size also influenced the renneting properties. The strongest rennet gels were obtained when large MFG (3.88-5.78 μm) was combined with small CM (153-159 nm). Selecting milk on the basis of the microstructure of key milk components could be achieved by natural selection of dairy cows or via fractionation technologies. Selection may provide a useful tool for efficient manufacturing of different dairy products based on the desirable characteristics specific to each.

Food & function, 2014

Understanding the digestive behaviour and biological activities of dairy proteins may help to dev... more Understanding the digestive behaviour and biological activities of dairy proteins may help to develop model dairy products with targeted health outcomes including increased satiety and healthy weight maintenance. Caseins and whey proteins constitute over 95% of milk proteins with consumption of these proteins associated with increased satiety and a decreased prevalence of metabolic disorders. To investigate the in vitro digestive behaviour and satiety of dairy proteins at the intestinal epithelium, the in vitro transport and hydrolysis of 500-2000 μM β-casomorphin-7 (YPFPGPI or β-CM7) and a β-lactoglobulin (β-Lg) dipeptide (YL) was measured using Caco-2 cell monolayers grown on transwells as a model of the intestinal epithelium. Transport of YL was concentration dependent and ranged from 0.37-5.26 × 10(-6) cm s(-1), whereas transport of β-CM7 was only detected at 2000 μM and was significantly lower at 0.13 × 10(-6) cm s(-1). Rapid hydrolysis of β-CM7 in the apical chamber by the Cac...

Ultrasonics Sonochemistry, 2012

The use of ultrasound pre-processing treatment, compared to blanching, to enhance mechanical prop... more The use of ultrasound pre-processing treatment, compared to blanching, to enhance mechanical properties of non-starchy cell wall materials was investigated using carrot as an example. The mechanical properties of carrot tissues were measured by compression and tensile testing after the pre-processing treatment prior to and after retorting. Carrot samples ultrasound treated for 10 min at 60°C provided a higher mechanical strength (P < 0.05) to the cell wall structure than blanching for the same time period. With the addition of 0.5% CaCl 2 in the pre-treatment solution, both blanching and ultrasound treatment showed synergistic effect on enhancing the mechanical properties of retorted carrot pieces. At a relatively short treatment time (10 min at 60°C) with the use of 0.5% CaCl 2 , ultrasound treatment achieved similar enhancement to the mechanical strength of retorted carrots to blanching for a much longer time period (i.e. 40 min). The mechanism involved appears to be related to the stress responses present in all living plant matter. However, there is a need to clarify the relative importance of the potential stress mechanisms in order to get a better understanding of the processing conditions likely to be most effective. The amount of ultrasound treatment required is likely to involve low treatment intensities and there are indications from the structural characterisation and mechanical property analyses that the plant cell wall tissues were more elastic than that accomplished using low temperature long time blanching.

FEBS Journal, 2006

Puroindoline proteins were purified from selected UK-grown hexaploid wheats. Their identities wer... more Puroindoline proteins were purified from selected UK-grown hexaploid wheats. Their identities were confirmed on the basis of capillary electrophoresis mobilities, relative molecular mass and N-terminal amino acid sequencing. Only one form of puroindoline-a protein was found in those varieties, regardless of endosperm texture. Three allelic forms of puroindoline-b protein were identified. Nucleotide sequencing of cDNA produced by RT-PCR of isolated mRNA indicated that these were the &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;wild-type&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;, found in soft wheats, puroindoline-b containing a Gly--&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Ser amino acid substitution (position 46) and puroindoline-b containing a Trp--&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Arg substitution (position 44). The latter two were found in hard wheats. Microheterogeneity, due to short extensions and/or truncations at the N-terminus and C-terminus, was detected for both puroindoline-a and puroindoline-b. The type of microheterogeneity observed was more consistent for puroindoline-a than for puroindoline-b, and may arise through slightly different post-translational processing pathways. A puroindoline-b allele corresponding to a Leu--&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Pro substitution (position 60) was identified from the cDNA sequence of the hard variety Chablis, but no mature puroindoline-b protein was found in this or two other European varieties known to possess this puroindoline-b allele. Wheats possessing the puroindoline-b proteins with point mutations appeared to contain lower amounts of puroindoline protein. Such wheats have a hard endosperm texture, as do wheats from which puroindoline-a or puroindoline-b are absent. Our results suggest that point mutations in puroindoline-b genes may confer hard endosperm texture through accumulation of allelic forms of puroindoline-b proteins with altered functional properties and/or through lower amounts of puroindoline proteins.

Langmuir, 2012

The conformation and structural dimensions of α-lactalbumin (α-La) both in solution and adsorbed ... more The conformation and structural dimensions of α-lactalbumin (α-La) both in solution and adsorbed at oil-water interfaces of emulsions were investigated using synchrotron radiation circular dichroism (SRCD) spectroscopy, front-face tryptophan fluorescence (FFTF) spectroscopy, and dual polarization interferometry (DPI). The near-UV SRCD and the FFTF results demonstrated that the hydrophobic environment of the aromatic residues located in the hydrophobic core of native α-La was significantly altered upon adsorption, indicating the unfolding of the hydrophobic core of α-La upon adsorption. The far-UV SRCD results showed that adsorption of α-La at oil-water interfaces created a new non-native secondary structure that was more stable to thermally induced conformational changes. Specifically, the α-helical conformation increased from 29.9% in solution to 45.8% at the tricaprylin-water interface and to 58.5% at the hexadecane-water interface. However, the β-sheet structure decreased from 18.0% in solution to less than 10% at both oil-water interfaces. The DPI study showed that adsorption of α-La to a hydrophobic C18-water surface caused a change in the dimensions of α-La from the native globule-like shape (2.5-3.7 nm) to a compact/dense layer approximately 1.1 nm thick. Analysis of the colloidal stability of α-La stabilized emulsions showed that these emulsions were physically stable against droplet flocculation at elevated temperatures both in the absence and in the presence of 120 mM NaCl. In the absence of salt, the thermal stability of emulsions was due to the strong electrostatic repulsion provided by the adsorbed α-La layer, which was formed after the adsorption and structural rearrangement. In the presence of salt, although the electrostatic repulsion was reduced via electrostatic screening, heating did not induce strong and permanent droplet flocculation. The thermal stability of α-La stabilized emulsions in the presence of salt is a combined effect of the electrostatic repulsion and the lack of covalent disulfide interchange reactions. This study reports new information on the secondary and tertiary structural changes of α-La upon adsorption to oil-water interfaces. It also presents new results on the physical stability of α-La stabilized emulsions during heating and at moderate ionic strength (120 mM NaCl). The results broaden our understanding of the factors controlling protein structural change at emulsion interfaces and how this affects emulsion stability.

Journal of Food Engineering, 2009

A salt-washing process to produce gluten with improved rheological properties having reduced lipi... more A salt-washing process to produce gluten with improved rheological properties having reduced lipid content was developed, initially using sodium chloride and subsequently with ammonium chloride. In laboratory experiments, the lipid content in gluten was reduced from 6.6% in the gluten control (washed out from flour with water only) to 5.7%, 3.6% and 2.7% in gluten salt-washed with increasing concentrations of NaCl from 0.5%, 1% to 2%, respectively. This was accompanied by the increase in the maximum creep strain of the salt-washed gluten (i.e. better gluten quality) with the increase in NaCl concentration. The new salt-washing process also improved gluten colour with reductions in b values (yellowness) and increases in L values (whiteness). Salt-washed gluten using 0.5% NH 4 Cl was comparable to gluten washed with 2% NaCl in lipid content and maximum creep strain. Extensograph tests showed increased dough extensibility for salt-washed gluten with 0.5% NH 4 Cl compared to water-washed gluten (the control). The improvements in gluten rheological properties and reduced lipid content using the salt-washing process were observed for flours with very different protein content and quality. The advantages of the laboratory-based process were retained when the process was scaled-up to a pilot batch process. The new gluten washing process offers several advantages for the industry including increased gluten yield, ease of gluten washing, superior rheological properties, and improved colour, with no extra capital costs being needed to alter conventional processing equipment. The advantage in using an ammonium salt over a sodium salt is that the volatility of the ammonium salt offers potential for its removal during gluten drying, leading to the virtual absence of salt in the final gluten. Starch quality was also improved by the process.

Journal of Chromatography A, 1999

A simple and fast capillary electrophoresis method was used for the analysis of wheat flour prote... more A simple and fast capillary electrophoresis method was used for the analysis of wheat flour proteins related to grain hardness. The study has shown that the ratio of the peak areas of two proteins, puroindolines a and b, can be used to distinguish hard and soft varieties of ...

Journal of Cereal Science, 2013

ABSTRACT Sodium chloride (NaCl) is an essential ingredient to control the functional properties o... more ABSTRACT Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein.

Journal of Agricultural and Food Chemistry, 2010

Plant cell wall structure integrity and associated tissue mechanical properties is one of key det... more Plant cell wall structure integrity and associated tissue mechanical properties is one of key determinants for the perceived texture of plant-based foods. Carrots (Daucus carota) were used to investigate the effect of mineral supply of boron (B) and/or calcium (Ca), during plant growth, on the plant cell wall structure and mechanical properties of matured root tissues. Five commercial cultivars of carrots, Kuroda (orange), Dragon Purple, Kuttiger White, Yellow, and Nutri-Red, were cultivated under controlled glasshouse conditions over two seasons. Significant increases in the accumulation of B and Ca were found for all cultivars of carrots when additional B and Ca were included in the nutrient feeding solutions throughout the plant growth period. Elevated levels of B in carrot root tissue reduced the uptake of Ca and other mineral nutrients and enhanced plant cell wall structural integrity, its resistance to fracture, and the weight and size (both diameter and length) of carrots. Although higher amounts of Ca were accumulated in the plant materials, the additional supply of Ca did not have a significant effect on the mechanical properties of mature plant tissues or on the uptake of B by the plant. The results suggest that B cross-linking of pectin (rhamnogalacturonan II) has a greater influence on mature tissue mechanical properties than Ca cross-linking of pectin (homogalacturonan) when supplied during plant growth.