Abstract：
:The microstructures of colostrum and mature bovine milk fat globule membrane (MFGM) were investigated using confocal laser scanning microscopy (CLSM) at different temperatures, and the relationships between microstructure variations and the chemical compositions of the MFGM were also examined. Using a fluorophore-labeled phospholipid probe, we found that non-fluorescent domains on the MFGM were positively correlated with the amount of sphingomyelin at both room (20 °C) and physiological (37 °C) temperatures. However, at the storage temperature (4 °C), there were more non-fluorescent domains on the MFGM. These results indicate that the heterogeneities in the MFGM are most likely to be the result of the lateral segregation of sphingomyelin at the room and physiological temperatures, and at the storage temperature, phospholipids with saturated fatty acids affect the formation of these domains.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zou X,Guo Z,Jin Q,Huang J,Cheong L,Xu X,Wang Xdoi
10.1016/j.foodchem.2015.03.145subject
Has Abstractpub_date
2015-10-15 00:00:00pages
362-70eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00526-9journal_volume
185pub_type
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