Physical Stability of Liposomes Prepared from Milk Fat Globule Membrane and Soya Phospholipids

Abby K. Thompson, Derek Haisman, and Harjinder Singh*
Riddet Centre, Massey University, Private Bag 11222, Palmerston North, New Zealand
J. Agric. Food Chem., 2006, 54 (17), pp 6390–6397
DOI: 10.1021/jf0605695
Publication Date (Web): July 28, 2006
Copyright © 2006 American Chemical Society
*

 To whom correspondence should be addressed. Tel:  +64 6 356 4401. Fax:  +64 6 350 5655. E-mail:  h.singh@massey.ac.nz.

Abstract

Previous research has shown that liposomes prepared from a milk fat globule membrane (MFGM) phospholipid fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability than liposomes prepared from soya phospholipid material. Subsequent investigations into the relative stability of the two liposome dispersions have found that the MFGM phospholipid liposomes are more stable than their soya counterparts in a range of pH conditions, at a variety of storage and processing temperatures, and in the presence of mono- and divalent cations. These results illustrate some potential advantages in the use of MFGM phospholipids for the manufacture of liposomes for use in food systems.

Keywords: Encapsulation; liposome; milk fat globule membrane; MFGM; phospholipid; stability

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History

  • Published In Issue August 23, 2006
  • Received for review February 27, 2006. Revised manuscript received June 1, 2006. Accepted June 22, 2006. This work was funded in part by a Bright Future Top Achiever Doctoral scholarship provided by the Tertiary Education Commission, Massey University, and Fonterra Co-operative Ltd.

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