Results 271 to 280 of about 36,156 (321)

Molecular structure and baking performance of individual glycolipid classes from lecithins.

Journal of Agricultural and Food Chemistry, 2009
The potential of individual glycolipid classes from lecithins (soybean, rapeseed, and sunflower) in breadmaking was determined in comparison to classical surfactants such as diacetyltartaric acid esters of mono- and diacylglycerides (DATEM ...
P. L. Selmair, P. Koehler
semanticscholar   +1 more source

The surfactant characteristics of short-chain lecithins analyzed through lecithin-lecithin and lecithin-biopolymer interactions

2007
The micellar behaviour of the binary mixed systems dihexanoylphosphatidylcholine (diC6PC)/diheptanoylphosphatidylcholine (diC7PC), diC7PC/dioctanoylphosphatidylcholine (diC8PC) and diC6PC/ diC8PC has been studied. Critical micelle concentrations of the mixtures were quantitatively estimated from surface tension measurements versus solution composition ...
Pablo Martínez-Landeira, José L. López-Fontán, Gerardo Prieto, C. Santamarina, Juan M. Ruso, Félix Sarmiento   +5 more
openaire   +2 more sources

Composition of biliary lecithins

Clinica Chimica Acta, 1967
Abstract Lecithins in bile from three species, i.e. man, ox and dog have been fractionated on silica gel-G silver nitrate plate in respect to unsaturation in their fatty acids moiety. Seven bands were separated in man, six in ox and five in dog, each having specific fatty acids composition.
Nakayama Fumio, Kawamura Sumiko
openaire   +3 more sources

Comparison of methods for the quantitative determination of phospholipids in lecithins and flour improvers.

Journal of Agricultural and Food Chemistry, 2003
Phospholipid classes were determined qualitatively and quantitatively in eight commercial lecithins and three flour improvers by thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), and (31)P nuclear magnetic resonance ...
G. Helmerich, P. Koehler
semanticscholar   +1 more source

Effects of lecithins and proteins on the stability of emulsions

, 1998
Food consists of three components, carbohydrates, proteins and fats, which are linked by various types of chemical and physical bonds. The interactions at the interface of dispersions and emulsions are influenced by surface-active emulsifiers such as ...
W. V. Nieuwenhuyzen, B. F. Szuhaj
semanticscholar   +1 more source

Molecular species of lecithins of some functionally distinct rat tissues.

Canadian Journal of Physiology and Pharmacology, 1968
The lecithins of the liver, lung, intestine, plasma, and red blood cells of rats were isolated and the major individual molecular species identified and estimated quantitatively by combined thin-la...
A. Kuksis, L. Marai, W. Breckenridge, D. Gornall, O. Stachnyk   +4 more
semanticscholar   +1 more source

Sunflower Lecithin

Journal of the American Oil Chemists' Society, 1981
AbstractBecause of the increased domestic production of sunflower seed oil, by‐products of oil processing such as meal and lecithin will be in greater supply. Lecithin content varies according to the type of sunflower seed produced. Removal of this material is greatly affected by seed condition and processing conditions.
openaire   +2 more sources

Toolbox for exchanging constituent fatty acids in lecithins

, 2003
Since the compositional variety of phospholipids in native lecithins is limited, and structurally diverse synthetic phospholipids are expensive, the aim of this work was to develop a lecithin modification toolbox capable of modifying the fatty acid ...
S. Doig, R. Diks
semanticscholar   +1 more source

Determination of the structure of lecithins

Lipids, 1966
AbstractA method is described for the determination of the classes of lecithins in terms of unsaturated and saturated fatty acids based on a total fatty acid composition, the composition of the fatty acids in the β‐position, and the amount of disaturated class determined via mercuric acetate adduct formation.
Orville S. Privett, L. J. Nutter, M. L. Blank   +2 more
openaire   +3 more sources

Lipid fluidity in lung surfactant: monolayers of saturated and unsaturated lecithins.

Journal of applied physiology: respiratory, environmental and exercise physiology, 1981
Monolayers of saturated or unsaturated lecithins (PCs) could be compressed to near-zero surface tension (gamma) when they were below the gel-to-liquid crystalline transition temperature (Tc) of the PC, whereas, when above Tc, they collapsed at gamma of ...
M. Hawco, P. J. Davis, K. Keough
semanticscholar   +1 more source