Adsorption of phosphatidylcholine liposomes at the air—water interface
| Autor: | Albert Lindenbaum, Jacques Emile Proust, Pierre Cyril. Tchoreloff, Francis Puisieux, Benoiˆt Andre´ Denizot, Michel Dehan |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Liposome
food.ingredient Chromatography Chemistry Sonication Lecithin Surfaces Coatings and Films Electronic Optical and Magnetic Materials Biomaterials chemistry.chemical_compound Colloid and Surface Chemistry food Adsorption Chemical engineering Ionic strength Phosphatidylcholine Particle size Wilhelmy plate |
| Zdroj: | Journal of Colloid and Interface Science. 143:120-126 |
| ISSN: | 0021-9797 |
| DOI: | 10.1016/0021-9797(91)90444-d |
| Popis: | Adsorption kinetics of a purified lecithin, dioleylphosphatidylcholine (DOPC) were studied at different temperatures and ionic strengths (pure water, 0.15M NaCl, and 5M NaCl) by the Wilhelmy plate technique. The effects of particle size (by sonication) and morphological modifications (by osmotic deflation) were assessed. The initial kinetic constantsK obtained by a methodology derived from Ward and Tordai¨(Recueil71, 572 (1952)) show very large differences between the batches. Pure water and 5M media induce wide variations in liposomal adsorption rates, the latter most certainly by polar head dehydration. Changes in morphology from spherical to deformable shape (osmotic deflated liposomes) increased initial adsorption rates 40 times. The adsorption of fluid-state lecithin liposomes can thus be interpreted in a similar way to interliposomal fusion. |
| Databáze: | OpenAIRE |
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