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Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
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The microstructure of the milk fat globule membrane (MFGM) is still poorly understood. The aim of thisstudy was to investigate the dynamics of the MFGM at the surface of milk fat globules in relation totemperature and time, and in relation to the respective lipid compositions of the MFGM from bovine, goatand sheep milks. In-situ structural investigations were performed using confocal microscopy. Lipiddomains were observed over a wide range of temperatures (4–60 C). We demonstrated that rapid coolingof milk enhances the mechanisms of nucleation and that extended storage induces lipid reorganizationwithin the MFGM with growth, leading to circular lipid domains. Diffusion of the lipid domains,coalescence and reduction in domain size were observed upon heating. Different MFGM features couldbe related to the respective cholesterol/sphingomyelin molar ratio in the three milk species. These structuralchanges may affect the interfacial properties of the MFGM, with consequences for the functionalproperties of fat globules and the mechanisms of their digestion.
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