Related Experiment Video
Updated: Jun 1, 2026
12:24
Computed Tomography-guided Time-domain Diffuse Fluorescence Tomography in Small Animals for Localization of Cancer Biomarkers
Published on: July 17, 2012
[Study on the microstructure of fluorescent labelling ghee microcapsules by Tomoscan imaging]
Yan Shi1, Wei-wan Zheng, Jin Zou
1State Key Laboratory of Food Science, Nanchang University, Nanchang 330047, China.
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|May 21, 2011
Summary
Fluorescently labeled casein protein was used to create ideal ghee microcapsules. These microcapsules, with intact surfaces and enhanced solubility, show promise for various applications.
Area of Science:
- Food science and technology
- Biochemistry
- Materials science
Context:
- Casein protein is a key component in food emulsions.
- Developing effective microencapsulation techniques is crucial for food product stability and delivery.
- Fluorescence labeling offers a sensitive method for studying protein interactions and distribution.
Purpose:
- To develop a method for fluorescently labeling casein protein using fluorescein isothiocyanate.
- To prepare and characterize ghee microcapsules using fluorescently labeled casein as an emulsifier.
- To investigate the microstructure and properties of the resulting ghee microcapsules.
Summary:
- Casein protein was labeled with fluorescein isothiocyanate and used as an emulsifier to create ghee microcapsules via spray drying.
- Laser scanning confocal microscopy revealed casein protein assembly at the oil-water interface and microcapsule surface.
- The ghee microcapsules were spherical, with intact, dense walls, and exhibited partial agglomeration, enhancing solubility.
Impact:
- Demonstrates the successful use of fluorescently labeled casein for ghee microencapsulation.
- Provides insights into the structural organization of casein within microcapsule membranes.
- Highlights the potential of these microcapsules as an ideal product due to their enhanced solubility and structural integrity.
