Nuclear magnetic resonance studies of amphiphile hydration. Effects of the gel-to-liquid crystalline phase transition on the hydration of dioleoyl lecithin.
作者： Ronald P. Taylor , Ching-Hsien Huang , Anthony V. Broccoli , Jin K. Chun
DOI: 10.1016/0003-9861(78)90023-1
关键词: Dimyristoyl Lecithin 、 Proton magnetic resonance 、 Nuclear magnetic resonance 、 Chemistry 、 Amphiphile 、 Phospholipid 、 Phase transition 、 Lecithin 、 Vesicle 、 Liquid crystalline
摘要: Abstract The hydration of dioleoyl lecithin (DOL) and dimyristoyl (DML) has been measured as a function temperature between −15 −30 °C, using low-temperature proton magnetic resonance. DOL is considerably higher than that DML. We detect 9 mol unfrozen water/mol phospholipid at −25 °C (our “standard” temperature) for DOL, only 6 gel-to-liquid crystalline phase transition in centered ca. −19 manifested by 70% increase both vesicles dispersions. Preparations either DML or which contain 33 mol% cholesterol would not be expected to undergo this transition, the observed these preparations same range less 20%.
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