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Giant unilamellar vesicles - a perfect tool to visualize phase separation and lipid rafts in model systems

100%

Wesolowska O., Michalak K., Maniewska J., Hendrich A. B.

Acta Biochimica Polonica

2009

tom 56

nr 1

33-39

Model systems such as black lipid membranes or conventional uni- or multilamellar liposomes are commonly used to study membrane properties and structure. However, the construction and dimensions of these models excluded their direct optical microscopic observation. Since the introduction of the simple method of liposome electroformation in alternating electric field giant unilamellar vesicles (GUVs) have become an important model imitating biological membranes. Due to the average diameter of GUVs reaching up to 100 µm, they can be easily observed under a fluorescent or confocal microscope provided that the appropriate fluorescent probe was incorporated into the lipid phase during vesicle formation. GUVs can be formed from different lipid mixtures and they are stable in a wide range of physical conditions such as pH, pressure or temperature. This mini-review presents information about the methods of GUV production and their usage. Particularly, the use of GUVs in studying lipid phase separation and the appearance and behavior of lipid domains (rafts) in membranes is discussed but also other examples of GUVs use in membrane research are given. The experience of the authors in setting up the GUV-forming equipment and production of GUVs is also presented.

The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels

100%

Gustaw W., Targonski Z., Glibowski P., Mleko S., Pikus S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2003

tom 06

nr 2

Whey protein isolate (WPI) xanthan gum heat-induced gels were obtained at pH range 5-10. The rheological properties of WPI (3%) xanthan gum ( 0.1 and 0.5%) were examinated. The highest apparent viscosity had mixtures obtained at pH 7 and 0.1% polysaccharide concentration. At higher xanthan gum concentration mixtures obtained at pH 5 and 7 had similar apparent viscosity. The shear stress at fracture of WPI (10%) xanthan gum mixed gels reached a maximum (17.9 kPa) at pH 7 and 0.3% addition of polysaccharide. TEM and SAXS methods, used to examine microstructure of mixed gels showed phase separation in WPI xanthan gum mixed systems.

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Mikrokapsulkowanie substancji spozywczych

61%

Korus J., Achremowicz B., Sikora M.

Żywność Technologia Jakość

1997

tom 04

nr 1

30-40

Ograniczanie wyników

1 Acta Biochimica Polonica

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Żywność Technologia Jakość

1 Achremowicz B.

1 Glibowski P.

1 Gustaw W.

1 Hendrich A. B.

1 Korus J.

1 Maniewska J.

1 Michalak K.

1 Mleko S.

1 Pikus S.

1 Sikora M.

1 Targonski Z.

1 Wesolowska O.

1 2009

1 2003

1 1997

Wyniki wyszukiwania

Giant unilamellar vesicles - a perfect tool to visualize phase separation and lipid rafts in model systems

The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels

Mikrokapsulkowanie substancji spozywczych