The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature.
Identifieur interne : 001538 ( PubMed/Checkpoint ); précédent : 001537; suivant : 001539The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature.
Auteurs : Hanh T H. Nguyen [Australie] ; Marie-Noëlle Madec [France] ; Lydia Ong [Australie] ; Sandra E. Kentish [Australie] ; Sally L. Gras [Australie] ; Christelle Lopez [France]Source :
- Food chemistry [ 0308-8146 ] ; 2016.
Descripteurs français
- KwdFr :
- MESH :
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Cholesterol.
- chemical , chemistry : Glycolipids, Glycoproteins.
- chemistry : Milk.
- Animals, Buffaloes, Food Handling, Phase Transition, Temperature.
Abstract
The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and in determining the properties of fat globules. In this study, in situ structural investigations of buffalo MFGM were performed as a function of temperature (4-60°C), using confocal microscopy. We demonstrate that temperature and rate of temperature change affected the lipid domains formed in the MFGM with the lateral segregation (i) of high Tm lipids and cholesterol in a Lo phase for both TTm and (ii) of high Tm lipids in a gel phase for T
DOI: 10.1016/j.foodchem.2016.02.141
PubMed: 26988511
DOI: 10.1016/j.foodchem.2016.02.141
PubMed: 26988511
Affiliations:
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pubmed:26988511Le document en format XML
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<front><div type="abstract" xml:lang="en">The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and in determining the properties of fat globules. In this study, in situ structural investigations of buffalo MFGM were performed as a function of temperature (4-60°C), using confocal microscopy. We demonstrate that temperature and rate of temperature change affected the lipid domains formed in the MFGM with the lateral segregation (i) of high Tm lipids and cholesterol in a Lo phase for both TTm and (ii) of high Tm lipids in a gel phase for T</div>
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<Abstract><AbstractText>The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and in determining the properties of fat globules. In this study, in situ structural investigations of buffalo MFGM were performed as a function of temperature (4-60°C), using confocal microscopy. We demonstrate that temperature and rate of temperature change affected the lipid domains formed in the MFGM with the lateral segregation (i) of high Tm lipids and cholesterol in a Lo phase for both TTm and (ii) of high Tm lipids in a gel phase for T</AbstractText>
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<name sortKey="Ong, Lydia" sort="Ong, Lydia" uniqKey="Ong L" first="Lydia" last="Ong">Lydia Ong</name>
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<country name="France"><noRegion><name sortKey="Madec, Marie Noelle" sort="Madec, Marie Noelle" uniqKey="Madec M" first="Marie-Noëlle" last="Madec">Marie-Noëlle Madec</name>
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<name sortKey="Lopez, Christelle" sort="Lopez, Christelle" uniqKey="Lopez C" first="Christelle" last="Lopez">Christelle Lopez</name>
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