摘要
以蛋黄卵磷脂 (EPC)为模型 ,通过测定相变发生时卵磷脂吸热量的变化及卵磷脂脂肪酸链CH2 基团的对称伸展振动频率变化 ,阐明了海藻糖对蛋黄卵磷脂 (EPC)脂质膜相变的影响 ,并对其作用机理进行探讨 .FTIR红外光谱分析表明 ,海藻糖之所以能在相变温度以上将脂质膜维持在双层相 ,是由于海藻糖和磷脂酰胆碱的头部基团形成氢键 。
With egg phosphatidylcholine being taken as model, the variation of the caloric receptivity of phosphatidylcholine and the variation of the symmetrical expansion vibration frequency of the CH_2 group of the fatty acid chain of phosphatidylcholine in the process of phase transition are studied. The effect of trehalose on the phase transition of the lipin film of egg phosphatidylcholine is shown. The mechanism of the effect is discussed. The analysis of FTIR spectrum shows that, lipin film maintaining diphase above the temperature of phase transition is due to trehalose and the head group of phosphatidylcholine forming hydrogen bond.
出处
《西安石油大学学报（自然科学版）》
CAS
2004年第6期63-65,共3页
Journal of Xi’an Shiyou University（Natural Science Edition）
基金
中科院基础专项资金项目 (2 0 0 1DEA 2 0 2 2 )资助
