The influence of branched-chain and omega-alicyclic fatty acids on the transition temperature of bacillus subtilis lipids.

@article{Blume1978TheIO,
  title={The influence of branched-chain and omega-alicyclic fatty acids on the transition temperature of bacillus subtilis lipids.},
  author={Alfred Blume and Ralf Dreher and Karl Poralla},
  journal={Biochimica et biophysica acta},
  year={1978},
  volume={512 3},
  pages={489-94}
}
The influence of branched-chain and omega-alicyclic fatty acids on the transition temperature of Bacillus subtilis lipids was studied by measuring the fluorescence depolarisation of the probe 1,6-diphenyl-1,3,5-hexatriene incorporated into lipid bilayers. Only anteiso-C15 and C17 fatty acid-enriched lipids showed no transition in the observed temperature range. Compared to the transition of normal lipids iso-fatty acid-enriched lipids have a slightly higher transition temperature. The… CONTINUE READING

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