Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids
Research output: Contribution to journal › Journal article › Research › peer-review
Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.
|Journal||Journal of Agricultural and Food Chemistry|
|Number of pages||8|
|Publication status||Published - 2006|