Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

Research output: Contribution to journalJournal articleResearchpeer-review

  • Abby K Thompson
  • Jason P Hindmarsh
  • Derek Haisman
  • Rades, Thomas
  • Harjinder Singh
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.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number10
Pages (from-to)3704-11
Number of pages8
Publication statusPublished - 2006
Externally publishedYes

ID: 40357470