Milk membrane lipid vesicle structures studied with Cryo-TEM.
Författare
Summary, in English
Milk fat globule membrane (MFGM) lipids have been studied in the presence and absence of proteins -lactoglobulin and -casein. The aim of this study was to relate the self-assembly structure, e.g. vesicles, formed in aqueous dispersions of MFGM lipids to the lipid composition, electrolyte composition as well as the effect of added milk proteins, i.e. -lactoglobulin and -casein. For this purpose, vesicles of phospholipid mixtures, containing dioleoylphosphatidylcholine (DOPC), sphingomyelin (SM), dioleoylphosphatidylethanolamine (DOPE), phosphatidylinositol (PI) and dioleoylphosphatidylserine (DOPS) at composition corresponding to that of the MFGM, were prepared by extrusion. The morphology of the formed structures of different sample compositions was studied with cryogenic transmission electron microscopy (Cryo-TEM). Mixtures of membrane lipid with a composition (e.g. 80% DOPE, 12% DOPC and 8% SM) that at high lipid content give liquid crystalline phases at the boundary of lamellar to reversed hexagonal phase rather formed microtubular structures than vesicles at high water content. A large proportion of multilamellar vesicles is formed in buffer and divalent salts than in pure water. A small increase in the interlayer spacing of the multilamellar vesicle was observed in the presence of -casein.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
- Fysikalisk kemi
Publiceringsår
2003
Språk
Engelska
Sidor
257-264
Publikation/Tidskrift/Serie
Colloids and Surfaces B: Biointerfaces
Volym
31
Issue
1-4
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Physical Chemistry
Nyckelord
- Vesicles
- Protein
- Membrane lipids
- Vesicle structures
- Cryo-TEM
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1873-4367