How much solute is needed to inhibit the fluid to gel membrane phase transition at low hydration
作者： Thomas Lenné , Gary Bryant , Roland Holcomb , Karen L. Koster
DOI: 10.1016/J.BBAMEM.2007.01.008
关键词:
摘要: We present a quantitative study of the effect sugars on membrane gel-fluid phase transition as function sugar:lipid ratio. show that maximum occurs at around 1.5 sugar rings per molecule for both mono- and di-saccharides. theoretical model to try explain these results, discuss assumptions inherent in model.
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sci-hub.se 参考文章(20)
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