摘要
以蛋黄卵磷脂(EPC)为模型,通过反映磷脂头部基团运动情况的荧光各向异性的变化,研究海藻糖对蛋黄卵磷脂(EPC)脂质膜的保护作用,并对其机理进行探讨.试验表明:荧光各向异性A值曲线随温度变化呈抛物线形状.
In this report, with EPC as a model, the protective effect of trehalose on the EPC liposomes membrane was studied by the variety of fluorescence anisotrophy, that showed the movement of the liposomes head groups. The mechanism of their interaction was also explored. The result indicated that the curve of temperature dependence of fluorescence anisotrophy displayed a parabolic shape .
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第4期22-25,共4页
Journal of Food Science and Biotechnology
基金
中央级科研院所基础性专项资金项目(2001DEA-20022)资助课题.
