The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers

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• 作者：Ken Cheng^a ; Marie-Hé ; lè ; ne Ropers^b ; Christelle Lopez^a ; ^{Christelle.Lopez@inra.fr}
• 关键词：Milk fat globule membrane ; Lipid domain ; Melting temperature ; Langmuir film
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：114-123
• 全文大小：1995 K
• 卷排序：224

文摘

The interactions between milk sphingomyelin and cholesterol are involved in the formation of membrane domains. The melting temperature of milk-SM is Tm = 34 °C. Below Tm, cholesterol has a weak condensing effect on milk-SM. Above Tm, cholesterol and milk-SM are miscible with strongest area condensation for 30 mol% chol. The physical state of milk-sphingomyelin controls its assembly with cholesterol.