Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids
Research output: Contribution to journal › Journal article › Research › peer-review
Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.
Original language | English |
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Journal | Journal of Agricultural and Food Chemistry |
Volume | 54 |
Issue number | 10 |
Pages (from-to) | 3704-11 |
Number of pages | 8 |
ISSN | 0021-8561 |
Publication status | Published - 2006 |
Externally published | Yes |
ID: 40357470