Anhydrous Milk Fat-Phospholipid Mixtures behavior at the air-wather interface.

TURINA A. DEL V.; GARCIA D.A.; SANCHEZ J.M.; PERILLO M.A.

Universidad Nacional de Quilmes – Bernal.

Workshop; Primer Workshop de Biomembranas del Mercosur; 2000

At present we are searching for appropriate lipidic  mixtures forming stable liposomes in milk. Anhydrous milk fat (AMF) was found as an interesting possibility due to its availability (it is produced in local dairy industries) and the fact that its addition would not introduce significant changes in the chemical composition of milk.  AMF contains between 96 and 99% of triacylglycerol. The fatty acid composition of its total lipids include 16:0 (@ 30wt%), 18:1 (@ 20wt%), 18:0 and 14:0 (@ 10wt%) among the major components (Timmen and Patton, 1988). Triglycerydes are neutral lipids which partition primarily into phases made up of other nonpolar or weakly polar lipids. They orient at the air-water interface with the polar glyceryl portion interacting with water, both in the pure form and in mixtures with phospholipids and exhibit finite solubility in phosphatidylcholine vesicles (Hamilton, 1989). In the present work the miscibility of anhydrous milk fat (AMF) with phosphatidylcholines of different sources was studied at the air-water interface.