Comparing the Physical Properties of Plant Lipid Droplets (Oleosomes) with Milk Lipid Droplets (Milk Fat Globules) in Model Food Systems

模拟食品系统中植物脂滴（油体）与乳脂滴（乳脂球）的物理性质比较在自然界中，油脂大多以0.1-10微米大小的脂滴的形式储存，脂滴外包裹着一层磷脂和蛋白质膜。乳脂球（MFG）是脂滴的一个例子，其结构和特性被用来制造一系列乳制品。虽然基于植物的脂滴（油体）的研究比mfg少，但它们代表了一种天然、可持续和营养的成分。因此，油质体在全球食品行业引起了极大的兴趣，但人们对其物理特性知之甚少。这项工作将确定油质体组成和微观结构之间的关系，以及它们在模拟食品系统和口腔中的物理性质；这将使工业界采取重大步骤，在一系列产品中用植物替代品取代乳脂肪。具体目标、分析技术和学生技能发展：使用UoN42开发的湿磨和固液分离方法从向日葵、油菜籽、大豆和echium种子中回收油体。确定构成这些油体大部分的核心油的脂肪酸组成。分析候选油小体4的表面脂质（磷脂和植物营养素）和蛋白质的组成。确定种子类型对液滴形态、大小分布和目标油体表面电荷的影响5。测量油质体的界面张力、界面流变性和乳化能力。评估热处理（巴氏灭菌和超高温灭菌）对油质体物理性质及其界面行为的影响7。比较油脂体和乳脂球暴露于一系列依赖于界面相互作用（如混合、曝气、结晶和均质化）的模型食品过程时的反应。使用体外人体模型监测油脂体和乳脂球的消化命运。确定食用油脂体或乳脂球时，口腔（消费者可接受程度）和肠道（核磁共振成像）的体内反应。

Comparing the Physical Properties of Plant Lipid Droplets (Oleosomes) with Milk Lipid Droplets (Milk Fat Globules) in Model Food SystemsIn nature, oils and fats are mostly stored in the form of 0.1-10 micron-sized lipid droplets coated by a membrane of phospholipids and proteins. Milk fat globules (MFG) are an example of lipid droplets whose structure and properties are harnessed to create a range of dairy products. Whilst plant-based lipid droplets (oleosomes) have been less studied than MFGs, they represent a natural, sustainable, and nutritious ingredient. Oleosomes are therefore attracting much interest in the food sector globally, but little is known about their physical properties. This work will identify the relationship between oleosome composition and microstructure, and their physical properties in model food systems and in-mouth; this will allow industry take significant steps to replace dairy fat with a plant alternative in a range of products. Specific objectives, analytical techniques, and student skill development:1. Recover oleosomes from sunflower, rapeseed, soy, and echium seeds using a wet-milling and solid-liquid separation method developed at the UoN42. Establish the fatty acid composition of the core oil that makes up the majority of these oleosomes3. Analyse the composition of the surface lipids (phospholipids and phytonutrients) and proteins of candidate oleosomes 4. Establish the impact of seed type on droplet morphology, size distribution, and surface charge of target oleosomes5. Measure the interfacial tension, interfacial rheology, and emulsifying ability of oleosomes6. Evaluate the impact of thermal treatment (pasteurisation and UHT) on the physical properties of oleosomes and their interfacial behaviour7. Compare the response of oleosomes and milk fat globules when exposed to a range of model food processes that depend on interfacial interactions such as mixing, aeration, crystallisation, and homogenisation.8. Monitor the digestive fate of oleosomes and milk fat globules using an in-vitro human model9. Determine the in-body responses, both in mouth (consumer acceptability) and in the gut (MRI imaging), on consuming oleosomes or milk fat globules.