The milk fat globular membrane (MFGM) is a complex structure composed mainly of phospholipids, sphingolipids, and membrane specific proteins. The composition and size of the MFGM differs based on the isolation, purification, and techniques used in analysis of the membrane as well as physiological, chemical, and mechanical factors present during its creation. The purpose of this experiment is to analyze the effects of separation techniques and composition of lipids and proteins on the structure of aggregates in the MFGM. The aggregates found in whey protein isolate (95% pure whey protein), whey buttermilk (whey protein and phospholipids), and sweet buttermilk (whey protein, phospholipids, and triglycerides) were broken up using either a homogonizer or a microfludizer in order to determine the size of the smallest particle present in the aggregate. In both cases the particle size was 1.5 microns and therefore was determined to be the size of the individual particles that make up the MFGM. Confocal microscopy was used in order to view the aggregates formed in each type of milk and determine the effect of composition on aggregate size.


Chemistry | Food Science


Rafael Jimenez-Flores

Lab site

California Polytechnic State University (Cal Poly SLO)

Funding Acknowledgement

This material is based upon work supported by the S.D. Bechtel, Jr. Foundation and by the National Science Foundation under Grant No. 0952013. Any opinions, findings, and conclusions or recommendations expressed in this material are those of the authors and do not necessarily reflect the views of the S.D. Bechtel, Jr. Foundation or the National Science Foundation. This project has also been made possible with support of the National Marine Sanctuary Foundation. The STAR program is administered by the Cal Poly Center for Excellence in Science and Mathematics Education (CESaME) on behalf of the California State University (CSU).



URL: https://digitalcommons.calpoly.edu/star/182


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