Isolation of the fat globule membrane

The washed cream is destabilized by churning or freezing then the fat (mainly triglycerides) is melted and separated from the membrane material by centrifugation. Cross-contamination of membrane with core material may be considerable, and methods must be carefully standardized. An elaborate scheme for the isolation and fractionation of the MFGM was developed by Brunner and co-workers (Brunner, 1974). 

Treatment of washed cream with surfactants, usually sodium de-oxycholate, releases part of the membrane, assumed to represent only the outer layer. Unless the treatment is carefully controlled, some inner material will be released also. 

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