期刊
FOOD CHEMISTRY
卷 244, 期 -, 页码 169-176出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.032
关键词
Egg yolk; Plasma; Granule; P-31 NMR; Freeze-thaw denaturation
资金
- Japan Society for the Promotion of Science [15H04494]
Hen egg yolk (EY) has a complicated structure consisting of lipids and proteins, and its structure is deeply related with its functional properties. P-31-NMR is an efficient technique to non-destructively detect the dynamic behaviour of phospholipids, the main component of bio-membranes. We determined conditions for measuring the P-31 NMR spectra of EY and identified the components. P-31-NMR was used to detect phosvitin, inorganic phosphate, and lipoprotein as well as structural changes such as granule collapse and freeze-thaw denaturation as signal changes. Freeze-thaw denaturation generated a new denaturation peak. We separated aggregates of LDL from freeze-thawed plasma using centrifugation. TEM and P-31-NMR observations revealed that the denaturation peak corresponded to LDL aggregates. The P-31-NMR spectra suggested the formation of multiple forms of LDL aggregates in which the head groups of phospholipid molecules adopt a face-to-face orientation, similar to that observed following the flocculation of lipoproteins or in the lamellar-like structures of phospholipids.
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