Membranes des globules lipidiques du laithumain. Preparation,etude morphologique et composition chimique

Two procedures for the preparation of the human milk fat globule membranes have been used, and morphological and enzymatic comparisons were made. Membranes obtained by the churning procedure were investigated for their protein, lipid, carbohydrate and amino acid contents. Analysis of the proteins by acrylamide gel electrophoresis in sodium dodecyl sulfate were also performed. Several bands are observed: two of these represent glycoproteins. Nucleic acids were analysed on a sucrose density gradient.