Nguyen Hanh T H, Madec Marie-Noëlle, Ong Lydia, Kentish Sandra E, Gras Sally L, Lopez Christelle
Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Vic 3010, Australia; The ARC Dairy Innovation Hub, The University of Melbourne, Parkville, Vic 3010, Australia.
INRA, UMR 1253, Science and Technology of Milk and Egg, F-35000 Rennes, France; Agrocampus Ouest, UMR 1253, Science and Technology of Milk and Egg, F-35000 Rennes, France.
Food Chem. 2016 Aug 1;204:343-351. doi: 10.1016/j.foodchem.2016.02.141. Epub 2016 Feb 24.
The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and in determining the properties of fat globules. In this study, in situ structural investigations of buffalo MFGM were performed as a function of temperature (4-60°C), using confocal microscopy. We demonstrate that temperature and rate of temperature change affected the lipid domains formed in the MFGM with the lateral segregation (i) of high Tm lipids and cholesterol in a Lo phase for both T
尽管乳脂肪球周围的生物膜（即乳脂肪球膜，MFGM）在消化以及决定脂肪球特性方面具有重要作用，但人们对它的了解却很少。在本研究中，利用共聚焦显微镜对水牛乳脂肪球膜进行了原位结构研究，研究其作为温度（4 - 60°C）函数的变化情况。我们证明，温度和温度变化速率会影响乳脂肪球膜中形成的脂质结构域，其中包括：（i）在T < Tm和T > Tm时，高熔点脂质和胆固醇在液晶相（Lo相）中发生横向分离；（ii）在T < Tm时，高熔点脂质在凝胶相中发生横向分离。快速冷却有利于成核，而缓慢冷却有利于生长，分别导致形成小的和大的脂质结构域。乳脂肪球膜的界面性质随温度的变化，可能会在加工和消化过程中调节脂肪球的功能。
