Article (Scientific journals)
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Malik, Priyanka; Danthine, Sabine; Paul, Aman et al.
2017In Food Bioscience, 20, p. 96-103
Peer reviewed
 

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Keywords :
Langmuir film balance; Surface elasticity; Air/water interface; Oil/water interface
Abstract :
[en] In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, 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 char- acterized 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.
Disciplines :
Food science
Author, co-author :
Malik, Priyanka ;  Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)
Danthine, Sabine  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Paul, Aman ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Dewettinck, Koen;  Ghent University > Department of Food Safety and Food Quality
Blecker, Christophe ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Language :
English
Title :
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Publication date :
2017
Journal title :
Food Bioscience
ISSN :
2212-4292
Publisher :
Elsevier, Netherlands
Volume :
20
Pages :
96-103
Peer reviewed :
Peer reviewed
Available on ORBi :
since 26 September 2017

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