Speaker
Ms
Maja Napieraj
(CNRS)
Description
Proteins, as elements of the ingested food, can form structures at multiple spatial scales. We studied digestion of canola protein heat-set gels and monitored their structure by SANS (LLB), SAXS (Synchrotron Soleil) and Neutron Imaging (PSI). SANS coupled with Neutron imaging provided information about digested “real-like” foods on nm (local protein re-arrangements) and µm scale (large aggregates destruction), while in-situ capillary SAXS complemented SANS,showing complexity of protein digestion
Primary author
Ms
Maja Napieraj
(CNRS)
Co-authors
Annie BRULET
(Laboratoire Léon Brillouin UMR12 CEA CNRS)
Christopher Garvey
(FRM II, Technical University Munich)
Evelyne Lutton
(MIA, INRAE-AgroParisTEch-UPsay, Paris)
Prof.
François Boué
(LLB-CNRS-CEA_UPSaclay France)
Javier Perez
(Synchrotron SOLEIL, UPSay, Gif-sur-Yvette)
Markus Strobl
(PSI)
