Photo from wikipedia
Abstract In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) components, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated… Click to show full abstract
Abstract In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) components, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated into lipids (total and polar lipids) and defatted mass. The interfacial properties of these components were characterized at the air/water interface. The interfacial properties of MFGM were characterized at both the air/water and oil/water interfaces. Using the compression isotherm, the surface elasticity of MFGM components was also calculated. It was found that MFGM polar lipids showed relatively high surface elasticity which confirms their potential to help stabilize food systems.
Journal Title: Food bioscience
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!