Mine Y
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
J Agric Food Chem. 1998 Jan 19;46(1):36-41. doi: 10.1021/jf970306y.
Adsorption behavior of egg yolk low-density lipoprotein (LDL) constituents in oil-in-water emulsions (20% triolein) was examined. The mean particle size was decreased with increase in LDL concentrations and reached a plateau at 60 mg/mL of LDL concentrations. The average particle size and concentration of lipoproteins at the interface were greater for emulsions made at pH 3.0 and 5.0 than at pH 7.0 and 9.0, resulting from the formation of lipoprotein dimers at acid pHs. Electrophoretic analysis revealed that the three polypeptides (64, 43, and 19 kDa) in LDL constituents did not adsorb at the interface, independent of the LDL concentration, pHs, and NaCl content. On the other hand, cholesterol in LDL was preferentially adsorbed to the interfaces at the low LDL concentration. The ratio of phosphatidylcholine and phosphatidylethanolamine was increased with increased of LDL concentration. These results suggest that egg yolk LDL micelles breakdown when the micelles come into contact with the interface and rearrangement of lipoproteins, cholesterol, and phospholipids take place following adsorption at an O/W interface.
研究了水包油乳液（20% 三油酸甘油酯）中蛋黄低密度脂蛋白（LDL）成分的吸附行为。平均粒径随LDL浓度的增加而减小，并在LDL浓度为60 mg/mL时达到平台期。pH为3.0和5.0时制备的乳液，其界面处脂蛋白的平均粒径和浓度大于pH为7.0和9.0时制备的乳液，这是由于在酸性pH条件下脂蛋白二聚体的形成。电泳分析表明，LDL成分中的三种多肽（64、43和19 kDa）不吸附在界面上，与LDL浓度、pH值和NaCl含量无关。另一方面，在低LDL浓度下，LDL中的胆固醇优先吸附到界面上。磷脂酰胆碱和磷脂酰乙醇胺的比例随LDL浓度的增加而增加。这些结果表明，当蛋黄LDL胶束与界面接触时，胶束会分解，脂蛋白、胆固醇和磷脂在吸附到油/水界面后会发生重排。
