Interfacial properties of milk fat globule membrane- A langmuir film balance study

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a prospective first attempt to understand the complexities in a biological system, the interfacial properties of polar lipids from milk fat globule membrane and intact milk fat globule membrane were studied using langmuir film balance. Monolayers were studied at oil/water interface where a low melting anhydrous milk fat fraction was used as oil phase and ultrapure water was used as water phase. Further, using the compression isotherm, film elasticity was also calculated. The results obtained using monolayer studies provide a fundamental insight on the interfacial nature of milk fat globule membrane.