Incorporation of saturated fatty acids into phosphatidylcholine bilayers.

  title={Incorporation of saturated fatty acids into phosphatidylcholine bilayers.},
  author={S Mabrey and Julian M. Sturtevant},
  journal={Biochimica et biophysica acta},
  volume={486 3},
The transition temperature of dipalmitoylglycerophosphocholine in multi-lamellar aqueous suspensions, as observed by high-sensitivity differential scanning calorimetry, is raised from 41.4 to 61.5 degrees C by addition of palmitic acid at a mole fraction of 0.67. It appears that the fatty acid chains pack in the hexagonal lattice with the lipid chains in a one-to one ratio, thereby eliminating the destabilizing crowding of the phosphatidylcholine head groups. A similar effect on… CONTINUE READING


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