Premium
Structural, hydration, and phase transition properties of phosphatidylcholine from salmon heads
Author(s) -
Sautot Pascale,
Tarek Mounir,
Stébé MarieJosé,
Paris Cédric,
ArabTehrany Elmira,
Linder Michel
Publication year - 2011
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000449
Subject(s) - membrane , monolayer , phosphatidylcholine , chemistry , salmo , adsorption , chromatography , chemical engineering , phospholipid , phase (matter) , organic chemistry , biochemistry , fish <actinopterygii> , biology , fishery , engineering
Prior studies on membranes have reported that unsaturations affect important bilayers properties, but most of these studies have been based on single‐component membranes. This report compares the properties of a phosphatidylcholine (PC) membrane enriched in long chain PUFA (LC‐PUFA), extracted and purified from salmon heads ( Salmo salar ), with those of other multicomponent PC membranes from egg and soybean. Detailed description of the composition, the structural parameters, the thermal behavior, the hydration, and monolayer properties are given. Hydration properties of salmon PC showed greater adsorbance of water compared to egg and soybean PC. A greater adsorption of water was also observed for salmon PC multibilayers in bulk water before demixing compared to egg and soybean PC. An interesting feature concerns the evolution of area per lipid when increasing the water content where salmon PC showed a relative constant molecular area upon hydration. Another specific feature was the ability of salmon PC monolayer to occupy smaller molecular area upon compression than do egg and soybean PC. We hypothesize that specific hydration properties at the interface and enhanced packing properties of the LC‐PUFA are responsible for this particular behavior of salmon PC membrane.