Electrophoretic Mobility of Milk Fat Globules. II. Effect of Diluent on Mobility of Fat Globules and Fat Globule Membrane

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Abstract
Microelectrophoretic mobility determinations on large numbers of individual milk fat globules suspended in distilled water demonstrated a wide variation in mobility between globules. The average mobility and variation in mobility markedly decreased when the suspending medium was a centrifugate prepared by superspeed centrifugation of milk. The variability is independent of milk fat globule size or age of the electrophoretic suspension. Mobility studies on washed cream showed an increase in mobility and an increased variation of mobility as the number of washings increased. The distribution tended to broaden as the washing of the cream increased. The variation in electrophoretic mobility when either distilled water or centrifugate was used as the suspending media tended toward a normally distributed population. Mobility studies using the Tyndall phenomenon on fat globule membrane particles from buttermilk and butter serum fractions indicated that these were different.