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The emulsifying properties of egg yolk phosphatidylcholine
Author(s) -
Horwitz C.,
Krut L.,
Kaminsky L. S.
Publication year - 1972
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02533219
Subject(s) - phosphatidylcholine , yolk , triglyceride , cholesterol , chemistry , emulsion , lipidology , chromatography , clinical chemistry , food science , biochemistry , phospholipid , membrane
The effects of lipid concentration and w/w ratios on the formation of emulsions by some combinations of phosphatidylcholine, cholesterol oleate, cholesterol and triglyceride were studied, with the following results. Phosphatidylcholine emulsified cholesterol oleate and triglyceride, the degree of dispersion and emulsion stability increasing with phosphatidylcholine concentration. Cholesterol reduced the degree of dispersion of phosphatidylcholine‐triglyceride emulsions but enhanced the emulsion stability. Triglyceride disrupted the colloidal phase of phosphatidylcholine and cholesterol in high concentrations and did so more effectively when the proportion of cholesterol to phosphatidylcholine was high.