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A PRELIMINARY INVESTIGATION OF THE MEMBRANE LIPID OF Halobacterium halobium AS A FOOD ADDITIVE 1
Author(s) -
POST F. J.,
COLLINS N. F.
Publication year - 1982
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1982.tb00294.x
Subject(s) - food science , chemistry , emulsion , membrane , botany , chromatography , biochemistry , biology
A preliminary investigation of the membrane lipid of Halobacterium halobium as a food additive. F. J. Post and N. F. Collins, Biology Department, Utah State University, Logan, Utah 84322.A study was made of the suitability of the diether phytanyl phosphatidyl glycerol phosphate lipid component of the cell membrane of Halobacterium halobium NRC 34003 as a potential food additive. The lipid was shown to be a possible emulsifier with a hydrophile‐lipophile balance (HLB) of 7–8 producing a water in oil emulsion. Its use as a possible noncaloric fat substitute is also discussed. The lipid had a melting point at ‐12 0 to ‐15 0 C and was nontoxic at an 0.8 g kg ‐1 , one‐dose exposure to mice either by feeding or by intraperitoneal injection. Some methods for increasing the yield of lipid are proposed.