The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane

Biochimica et Biophysica Acta - Biomembranes

Volumn 1858, Issue 9, 2016, Pages 2181-2190

  Murthy, Appala Venkata Ramana ^a   Guyomarc'h, Fanny ^a   Lopez, Christelle ^a  

^a AGROCAMPUS OUEST   (France)

Author keywords

Atomic force microscopy; Mechanical property; Membrane topography; Milk sphingomyelin; Phase separation

Indexed keywords

LIPID; MILK FAT; MILK FAT GLOBULE; POLAR LIPID; SATURATED FATTY ACID; SPHINGOMYELIN; UNCLASSIFIED DRUG; GLYCOLIPID; GLYCOPROTEIN; LIPID BILAYER;

ARTICLE; ATOMIC FORCE MICROSCOPY; CONTROLLED STUDY; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FORCE SPECTROSCOPY; LIPID BILAYER; MATERIAL STATE; MECHANICS; MEMBRANE STRUCTURE; MISCIBILITY; MOLECULAR DYNAMICS; MOLECULAR STABILITY; PHASE SEPARATION; PHASE TRANSITION; PRIORITY JOURNAL; SPECTROSCOPY; TEMPERATURE DEPENDENCE; THERMODYNAMICS; TRANSITION TEMPERATURE; WARMING; X RAY DIFFRACTION; CHEMISTRY; HEAT; ULTRASTRUCTURE;

GLYCOLIPIDS; GLYCOPROTEINS; HOT TEMPERATURE; LIPID BILAYERS; SPHINGOMYELINS;

EID: 84978472967     PISSN: 00052736     EISSN: 18792642     Source Type: Journal    
DOI: 10.1016/j.bbamem.2016.06.020     Document Type: Article

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