کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4753071 1416485 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
چکیده انگلیسی
In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) components, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated into lipids (total and polar lipids) and defatted mass. The interfacial properties of these components were characterized at the air/water interface. The interfacial properties of MFGM were characterized at both the air/water and oil/water interfaces. Using the compression isotherm, the surface elasticity of MFGM components was also calculated. It was found that MFGM polar lipids showed relatively high surface elasticity which confirms their potential to help stabilize food systems.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 20, December 2017, Pages 96-103
نویسندگان
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