卵黄レシチンおよび各種リン脂質の乳化特性

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献2件 参考文献15件

書誌事項

タイトル別名
  • Emulsification Properties of Egg Yolk Lecithin and Various Phospholipids
  • ランオウ レシチン オヨビ カクシュ リン シシツ ノ ニュウカ トクセイ

この論文をさがす

抄録

<p>The emulsification properties of various phospholipids in egg yolk lecithin were evaluated using emulsion droplet size and surface potential (zeta potential). Five different phospholipids (phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine, phosphatidic acid and sphingomyelin) were assessed in this study. Also, cholesterol was employed as a co-emulsifier of phosphatidylcholine. Based on the results of mean diameter of oil droplets in emulsion, lysophosphatidylcholine and phosphatidylcholine showed excellent properties as emulsifiers. The results of zeta potential measurement identified phosphatidylcholine and phosphatidylethanolamine as excellent emulsifiers for the preparation of stable emulsions compared to the other phospholipids. Further, the addition of cholesterol to phosphatidylcholine resulted in increased stability of the emulsion.</p>

収録刊行物

被引用文献 (2)*注記

もっと見る

参考文献 (15)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ