Comparative Study on the Oxidative Stability of Phosphatidylcholines from Salmon Egg and Soybean in an Aqueous Solution

摘要: The oxidative stability of phosphatidy Icholine from salmon egg (salmon PC) was higher than that soybean PC in an aqueous solution (pH = 7.4 at 37°C) with Fe2+-ascorbic acid as a catalyst, although the average numbers bisallylic positions molecule and were 4.28 1.59, respectively. This high due to its contents docosahexaenoic (22:6n-3, 24.3 mol%) eicosapentaenoic (20:5n-3, 14.2 mol%), while major polyunsaturated fatty linoleic (18:2n-6, 67.6 mol%). both PCs strongly influenced by emulsifier. oxidatively most stable when it dispersed chicken albumin, followed Tween 20 deoxycholic sodium salt. These data suggest is mainly correlated conformation phase behavior aggregation.