ISSN:
1435-1536
Schlagwort(e):
egg yolk lipoproteins
;
interfacial tension
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Chemie und Pharmazie
,
Maschinenbau
Notizen:
Abstract Several variables influence the time dependent reduction of interfacial tension by egg yolk lipoproteins at a groundnut oil-water interface. These are pH, NaCl, methanol and temperature, and they affect the degree of micelle breakdown and subsequent molecular unfolding and rearrangement following adsorption. Diffusion to the interface is a rate controlling factor when the aqueous phase contains a very low concentration of egg yolk, but only in the early stages of adsorption. Otherwise, penetration of the interface by low density lipoproteins, breakdown of micelles and configurational changes predominate.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF01419834
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