Formation of dispersed particles composed of soybean oil and phosphatidyl choline

摘要: The purpose of this study was to investigate the dispersal mechanism soybean oil (SO) in phospholipids form a fat emulsion. SO dispersed with phosphatidyl choline (PC) using sonication. evaluated by characterizing particles dynamic light scattering, fluorescence spectroscopy and surface monolayer techniques. dispersions fractions being range 0.1-0.7 were stable at room temperature for 3 d. A limited amount incorporated into PC bilayer membranes. excess separating from bilayers stabilized as emulsion monolayer. When content lower (SO more than 0.8 mol-%), did not completely cover hydrophobic particle surfaces. In case, size increased drastically separation water occurred. Therefore, solubility between coexistence liposomal are critical parameters stabilization water.