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Thermodynamic and Structural Analysis of Milk Fat Globule Membrane Monolayers
Author(s) -
Krommenhoek Peter,
Gallagher Grant,
JimenezFlores Rafael,
Hagen John,
Gragson Derek
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.a916-a
Subject(s) - monolayer , mica , atomic force microscopy , globules of fat , chemistry , membrane , analytical chemistry (journal) , crystallography , milk fat , chromatography , materials science , food science , nanotechnology , biochemistry , composite material , linseed oil
The structure and function of the milk fat globule membrane (MFGM) from bovine milk was analyzed using a Langmuir‐Blodgett trough and atomic force microscopy (AFM). Isotherms of bovine buttermilk powder were obtained at temperatures ranging from 17–37 degrees C. A collapse was observed at 28 + 1 mN/m at 19.7 + 0.2 degrees C. MFGM monolayers were deposited on cleaved mica at various surface pressures. Domains were observed. Funding: California State University Agricultural Research Initiative (ARI)