Protein-lipid interactions
1998; Elsevier BV; Linguagem: Inglês
10.1016/s1383-7303(98)80057-4
ISSN2212-0815
Autores Tópico(s)Lipid Membrane Structure and Behavior
ResumoThis chapter provides an overview of protein-lipid interactions. The membrane of the living cell, which separates one micro-environment from another, provides the most prominent example of a liquid interface, where proteins interact with lipids. The degradation of lipids by lipases is an example of a biological process that occurs at the lipid-aqueous interface. The properties of the interface formed, strongly affect the enzyme activity. Furthermore, the interface is not constant, but as the enzymatic process proceeds the inclusion of degradation products at the interface, it will change its properties. The colloidal stability of a dispersed phase found in emulsions and foams is controlled by the combination of properties of the emulsifying and foaming agents. Proteins and lipids are probably the most frequently used emulsifying and foaming agents in applications ranging from food, pharmaceuticals and cosmetics to paint, paper, and petrochemical products. The interaction between proteins and lipids can play a crucial role in the stability of these systems, whether they are used in combination as stabilizers or one of the components is used as stabilizer and the other is already present in the system. Their common amphiphilic nature makes them orient at an interface.
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