Cryo-TEM of isolated milk fat globule membrane structures in cream
(2004) In Physical Chemistry Chemical Physics 6(7). p.1518-1523- Abstract
- This study has focused on structures formed through the release of lipid membrane material from milk fat globules. The aim of the study was to describe vesicles in the cream plasma and processing-induced vesicular structures in cream and buttermilk. The dairy samples were divided into three fractions through centrifugation, using DO for density control. These fractions were examined using cryogenic transmission electron microscopy (cryo-TEM). The cream layer contains submicron-sized emulsion droplets, which are spherical and partly covered with loosely associated protein aggregates. The structures of the coalescence-induced vesicles are mostly unilamellar but bilamellar and multilamellar vesicles are also present. Some spherical structures... (More)
- This study has focused on structures formed through the release of lipid membrane material from milk fat globules. The aim of the study was to describe vesicles in the cream plasma and processing-induced vesicular structures in cream and buttermilk. The dairy samples were divided into three fractions through centrifugation, using DO for density control. These fractions were examined using cryogenic transmission electron microscopy (cryo-TEM). The cream layer contains submicron-sized emulsion droplets, which are spherical and partly covered with loosely associated protein aggregates. The structures of the coalescence-induced vesicles are mostly unilamellar but bilamellar and multilamellar vesicles are also present. Some spherical structures are observed but facetted particles dominate. In the buttermilk sample, spherical and slightly deformed vesicles are visible but no facetted structures are observed. The butter oil serum sample shows interesting membrane vesicle-fat globule aggregate. These types of structures were also visible in the skim milk sample. The results show that that vesicular material may be found in a range of dairy products. To our knowledge this is the first time that the existence of these types of structure has been unambiguously demonstrated in these systems. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/139210
- author
- Waninge, Rianne LU ; Kalda, Evelin LU ; Paulsson, Marie LU ; Nylander, Tommy LU and Bergenståhl, Björn LU
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Physical Chemistry Chemical Physics
- volume
- 6
- issue
- 7
- pages
- 1518 - 1523
- publisher
- Royal Society of Chemistry
- external identifiers
-
- wos:000221222700037
- scopus:2042443082
- ISSN
- 1463-9084
- DOI
- 10.1039/b314613h
- language
- English
- LU publication?
- yes
- id
- 6fff8d7d-d10b-4a95-97e0-d55bed5c4193 (old id 139210)
- date added to LUP
- 2016-04-01 15:52:41
- date last changed
- 2023-10-30 19:27:55
@article{6fff8d7d-d10b-4a95-97e0-d55bed5c4193,
abstract = {{This study has focused on structures formed through the release of lipid membrane material from milk fat globules. The aim of the study was to describe vesicles in the cream plasma and processing-induced vesicular structures in cream and buttermilk. The dairy samples were divided into three fractions through centrifugation, using DO for density control. These fractions were examined using cryogenic transmission electron microscopy (cryo-TEM). The cream layer contains submicron-sized emulsion droplets, which are spherical and partly covered with loosely associated protein aggregates. The structures of the coalescence-induced vesicles are mostly unilamellar but bilamellar and multilamellar vesicles are also present. Some spherical structures are observed but facetted particles dominate. In the buttermilk sample, spherical and slightly deformed vesicles are visible but no facetted structures are observed. The butter oil serum sample shows interesting membrane vesicle-fat globule aggregate. These types of structures were also visible in the skim milk sample. The results show that that vesicular material may be found in a range of dairy products. To our knowledge this is the first time that the existence of these types of structure has been unambiguously demonstrated in these systems.}},
author = {{Waninge, Rianne and Kalda, Evelin and Paulsson, Marie and Nylander, Tommy and Bergenståhl, Björn}},
issn = {{1463-9084}},
language = {{eng}},
number = {{7}},
pages = {{1518--1523}},
publisher = {{Royal Society of Chemistry}},
series = {{Physical Chemistry Chemical Physics}},
title = {{Cryo-TEM of isolated milk fat globule membrane structures in cream}},
url = {{https://lup.lub.lu.se/search/files/4500527/624736.pdf}},
doi = {{10.1039/b314613h}},
volume = {{6}},
year = {{2004}},
}