Transmission electron microscopy of milkfat globules in the low‐density lipid fraction of swiss cheese whey | Zendy

Kamath Savita R. | Zendy; Morr Charles V. | Zendy

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Transmission electron microscopy of milkfat globules in the low‐density lipid fraction of swiss cheese whey

Author(s) -

Kamath Savita R.,

Morr Charles V.

Publication year - 1998

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/s11746-998-0218-1

Subject(s) - butterfat , transmission electron microscopy , globules of fat , matrix (chemical analysis) , fractionation , chemistry , centrifugation , fraction (chemistry) , chromatography , whey protein , microstructure , materials science , analytical chemistry (journal) , crystallography , food science , milk fat , nanotechnology , linseed oil

A low‐density lipid fraction (LDLF) was recovered from Swiss cheese whey (SCW) residual lipids by high‐speed centrifugation. The present study was conducted to determine the microstructural properties of the extremely small‐sized milkfat globules (MFG) in LDLF by: (i) freeze‐fracture transmission electron microscopy (FF‐TEM) and (ii) thin‐section TEM (TS‐TEM). FF‐TEM results revealed that MFG in LDLF were ≤1 µm in size and were embedded in what appeared to be a smooth, protein‐like matrix. The MFG in FF‐TEM specimens exhibited either planarly cleaved fractions with smooth cores or peripherally cleaved fractions with surface laminations. TS‐TEM results revealed that the MFG in LDLF were dispersed in an aggregated nonlipid matrix.

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