Lysolecithin properties

Kitagawa, T., Inoue, K., and Nojima, S. (1976). Properties of lip-somal membranes containing lysolecithin, J. Biochem. (Tokyo). 

Abita, J.P., Parniak, M., and Kaufman, S., The activation of rat liver phenylalanine hydroxylase by limited proteolysis, lysolecithin, and tocopherol phosphate. Changes in conformation and catalytic properties, J. Biol. Chem. 259 (23), 14560-14566,1984. 

Process catalysed by phospholipases. Soybean lecithin is a widely used natural emulsifier. Compared to synthetic emulsifiers, lecithin is inferior with respect to its emulsion stabilization potency. One of the ways to improve the stabilization properties of lecithin is to convert it to lysolecithin. By the loss of one of the fatty acids on the molecule, the hydrophilicity of the compound is generally improved, thus enhancing the stabilization of oil in water (OAV) types of emulsions. Such a transformation is performed industrially using phospholipases (Yamane, 1991). 

Lysolecithins, which are more hydrophilic, show stronger oil-in-water emulsifying properties. Stable microemulsions have been prepared with various fractionated lecithins. These mlcroemulsions are used in direct applications as reservoirs for certain active materials (flavors, antioxidants, nutraceuticals, etc.) or as microreactors for enzymatic reactions. Several of these applications were... 

Cardiolipin, sphingomyelin, and lysolecithin are inactive in almost every standard clotting system. Yet, when compared to a buifer blank, they shorten the Stypven time. These results emphasize the nonspecificity of the Stypven time when it is used to compare the clot-promoting properties of individual phosphatides. 

---