INTERACTION OF EGG LECITHIN WITH CHOLESTEROL IN SOLID STATE

被引：38

作者：

ZULL, JE

GREANOFF, S

ADAM, HK

机构：

[1] Department of Biology and the Materials Science Laboratories, Case Western Reserve University, Cleveland

来源：

BIOCHEMISTRY | 1968年 / 7卷 / 12期

关键词：

D O I：

10.1021/bi00852a005

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The attenuated total reflectance technique of infrared spectroscopy has been used to obtain spectra of solid films of egg lecithin-cholesterol mixtures. The presence of lecithin produces a low frequency shift of ~150 cm−1 in the −OH stretching absorption of cholesterol. A maximum interaction was observed at a stoichiometry of 2 sterol: 1 phospholipid molecules. The interaction is not produced by other lipids containing polar groups similar to those found in lecithin. © 1968, American Chemical Society. All rights reserved.

引用

页码：4172 / &

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