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

@article{Cheng2017TheMO,
  title={The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers.},
  author={Ken Cheng and Marie-H{\'e}l{\`e}ne Ropers and Christelle Lopez},
  journal={Food chemistry},
  year={2017},
  volume={224},
  pages={114-123}
}
The miscibility of milk sphingomyelin (milk-SM) and cholesterol was investigated in this study. The effect of different physical states of milk-SM on its interactions with cholesterol was determined by the recording of isotherms of compression of Langmuir films for temperatures above and below the gel to Lα phase transition of milk-SM (Tm∼34°C). For T=15°C<Tm, the liquid expanded (LE) to liquid condensed (LC) phase transition of milk-SM monolayers was observed at surface pressures of 10-15mN/m… CONTINUE READING
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