title: Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids.
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.
authors.affiliation: Riddet Centre, Massey University, Private Bag 11222, Palmerston North, New Zealand.
authors.forename: Abby K
authors.initials: AK
authors.lastname: Thompson
authors.forename: Derek
authors.initials: D
authors.lastname: Haisman
authors.forename: Harjinder
authors.initials: H
authors.lastname: Singh
mesh_terms: D004355:Drug Stability; D005524:Food Technology; D006017:Glycolipids / Q000737:chemistry*; D006023:Glycoproteins / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D066292:Lipid Droplets; D008081:Liposomes / Q000138:chemical synthesis* / Q000737:chemistry; D046529:Microscopy, Electron, Transmission; D009994:Osmolar Concentration; D010743:Phospholipids / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013997:Time Factors
chemical_list: D006017:Glycolipids; D006023:Glycoproteins; D008081:Liposomes; D010743:Phospholipids; C110367:milk fat globule