Formation of the Dispersed Particles Composed of Soybean Oil and Phosphatidylcholine

概要

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The purpose of this study was to investigate the dispersal mechanism of soybean oil (SO) into phospholipid as a fat emulsion. SO was dispersed with soybean phosphatidylcholine (PC) using sonication and the dispersal mechanism was evaluated by characterizing the dispersed particles using dynamic light scattering, fluorescence spectroscopy and surface monolayer techniques. The dispersions in the SO mole fraction range of 0.1-0.7 were stable at room temperature for 3 days. A limited amount of SO was incorporated into PC bilayer membranes (approximately 5 mol%). The excess SO separated from the PC bilayers was stabilized as emulsion particles by the PC surface monolayer. When the PC content was less than the solubility in SO (mole fraction of SO: more than 0.8), the PC monolayer did not completely cover the hydrophobic SO particle surfaces. In the case, the particle size increased drastically and the separation into oil/water occurred. Therefore, the solubility between SO and PC and the coexistence of emulsion and liposomal particles are critically important for the stabilization of the particles in water.
日本油化学会の論文
2003-07-01