The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature

[Display omitted] •The organisation of lipids in the buffalo milk fat globule membrane was investigated.•Lipid domains are affected by temperature and the rate of temperature.•At T>Tm, lipid domains are formed by Lo phase of high Tm lipids and cholesterol.•At T

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Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2016-08, Vol.204, p.343-351
Hauptverfasser:	Nguyen, Hanh T.H., Madec, Marie-Noëlle, Ong, Lydia, Kentish, Sandra E., Gras, Sally L., Lopez, Christelle
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Buffaloes Cholesterol - analysis Confocal laser scanning microscopy Food and Nutrition Food engineering Food Handling Glycolipids - chemistry Glycoproteins - chemistry Life Sciences Lipid domain Lipid phase separation Microstructure variations Milk - chemistry Milk fat globule membrane Phase Transition Sphingomyelin Temperature
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Zusammenfassung:	[Display omitted] •The organisation of lipids in the buffalo milk fat globule membrane was investigated.•Lipid domains are affected by temperature and the rate of temperature.•At T>Tm, lipid domains are formed by Lo phase of high Tm lipids and cholesterol.•At T
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2016.02.141