Abstract
Quick-freeze differential scanning calorimetry (QF-DSC) and saturation transfer-electron spin resonance (ST-ESR) spectroscopy were used to study lipid gel-phase transitions in mature green tomato fruit microsomal membranes. ST-ESR of 12-doxyl methyl stearate labelled membranes proved to be reproducible and provided increased sensitivity to temperature-induced structural changes, allowing the detection of several transitions in isolated membranes (6 degrees C, 21 degrees C, 28 degrees C). QF-DSC led to the assessment of lipid gel phase transitions in isolated microsomal membranes and microsomal membrane lipids by enhancing the transition. A phase transition enthalpy of 114 J/g and an onset temperature of 29.8 degrees C were obtained for whole membranes while with isolated lipids values of 370 J/g and 19.9 degrees C were found.
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