White S H, Jacobs R E, King G I
Department of Physiology and Biophysics, University of California, Irvine 92717.
Biophys J. 1987 Oct;52(4):663-5. doi: 10.1016/S0006-3495(87)83259-9.
We describe in this paper measurements of the partial specific volumes of lipid (upsilon L) and water (upsilon W) in mechanical mixtures of egg yolk lecithin and water over a range of hydrations (5-55 wt% water) that includes the region at which excess water appears. upsilon L and upsilon W are found to be very nearly 1 cm3/g over the entire range. The water activities of the mixtures were also determined and found to be the same as for lipid deposited as oriented multilayers on solid substrates.
我们在本文中描述了在一系列水合作用（水含量为5 - 55 wt%）范围内，对蛋黄卵磷脂与水的机械混合物中脂质（(v_L)）和水（(v_W)）的偏比容的测量，该范围包括出现过量水的区域。发现在整个范围内(v_L)和(v_W)非常接近1 (cm^3/g)。还测定了混合物的水活度，发现其与以定向多层形式沉积在固体基质上的脂质的水活度相同。
