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Related Concept Videos

Colloids03:22

Colloids

Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
Solubility03:00

Solubility

Solution, Solubility, and Solubility Equilibrium
A solution is a homogeneous mixture composed of a solvent, the major component, and a solute, the minor component. The physical state of a solution—solid, liquid, or gas—is typically the same as that of the solvent. Solute concentrations are often described with qualitative terms such as dilute (of relatively low concentration) and concentrated (of relatively high concentration).
In a solution, the solute particles (molecules, atoms, and/or ions)...
Membrane Fluidity01:26

Membrane Fluidity

Membrane fluidity is explained by the fluid mosaic model of the cell membrane, which describes the plasma membrane structure as a mosaic of components—including phospholipids, cholesterol, proteins, and carbohydrates—that gives the membrane a fluid character.
Mosaic nature of the membrane
The mosaic characteristic of the membrane helps the plasma membrane remain fluid. The integral proteins and lipids exist as separate but loosely-attached molecules in the membrane. The membrane is a relatively...
Membrane Fluidity01:23

Membrane Fluidity

Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.
Surface Active Agents01:27

Surface Active Agents

Surfactants, named for their behavior at interfaces, positively adsorb at the interfaces of two phases, reducing interfacial tension. Their versatility as emulsifiers, detergents, and foaming agents stems from this ability. Surfactants, often termed amphiphiles, share the property of amphipathy, with molecules having both hydrophilic and hydrophobic portions. The hydrophilic part is called the head, and the hydrophobic part, including an elongated alkyl substituent, forms the tail.Surfactants...
Asymmetric Lipid Bilayer01:35

Asymmetric Lipid Bilayer

Biological membranes show uneven distribution of different types of lipids in the inner and outer layers, resulting in transverse asymmetric membranes. The treatment of the erythrocyte membrane with the enzyme phospholipase confirmed the asymmetric nature of the lipid bilayer. The enzyme hydrolyzes lipids into fatty acids and hydrophilic groups. The phospholipase acts only on the outer layer of the membrane, while the inner layer remains intact. The phospholipase treatment resulted in 80%...

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Related Experiment Video

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In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
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Soybean oleosomes behavior at the air-water interface.

Gustav Waschatko1, Birgitta Schiedt, Thomas A Vilgis

  • 1Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany. waschatko@mpip-mainz.mpg.de

The Journal of Physical Chemistry. B
|July 25, 2012
PubMed
Summary

Soy milk

Area of Science:

  • Food science
  • Colloid and surface science
  • Biophysics

Background:

  • Soy milk's exceptional stability stems from oleosomes (oil bodies).
  • Oleosomes are spherical structures containing triacylglycerides (TAGs), phospholipids, and oleosins.
  • Understanding oleosome behavior is crucial for food applications and emulsion science.

Purpose of the Study:

  • To investigate the adsorption, rupture, and structural changes of soy oleosomes.
  • To analyze oleosome behavior under varying subphase conditions (pH, ionic strength).
  • To compare natural emulsification systems, including plant oleosomes and animal lipoproteins.

Main Methods:

  • Surface pressure investigations of purified soy oleosomes.
  • Brewster angle microscopy to visualize oleosome interfacial behavior.

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  • Analysis of oleosome structural changes over time.

    • Main Results:

    • Oleosome adsorption, rupture, and structural dynamics were characterized.
    • Behavior was found to be dependent on pH and ionic strength.
    • Insights into the unique structure of oleosomes with embedded oleosins were gained.

    Conclusions:

    • Soy oleosomes exhibit complex interfacial behavior influenced by environmental conditions.
    • This research enhances understanding of natural emulsification and has implications for liposome manufacturing.
    • Findings contribute to the broader comprehension of emulsion stability and interfacial phenomena.