Vesicle/protein system, mixture

The selective deuteration of the various components in a mixed system can also be used to great effect to establish the influence of each of the components on the other. Such an experiment can be illustrated by considering a mixed vesicle/protein system. For example, when the vesicles are prepared from deuterated material and are dispersed in a D2O/H2O mixture that matches the scattering length density of the... 

What reasons are there for mixing polymerizable lipids with natural ones Polymerized membrane systems, especially those based on diacetylenic lipids, have proven to be excessively rigid and to show no phase transition. Addition of natural lipids could help to retain a certain membrane mobility even in the polymerized state, with almost unaffected stability. Furthermore, natural lipids can provide a suitable environment for the incorporation of membrane proteins into polymerizable membranes (see 4.2.3). Besides this, enzymatic hydrolysis of the natural membrane component can be used for selectively opening up a vesicle in order to release entrapped substances in a defined manner (see 4.2.2). Therefore, it is interesting to learn about the miscibility of polymerizable and natural lipids and also about the polymerization behavior of these mixtures. Investigations on this subject have thus far focused on mixtures of natural lipids with polymerizable lipids carrying diacetylene moieties. 

Affinity partitioning. In some cases, it may not be possible to separate one protein out of a complex mixture by means of spontaneous partitioning in an aqueous two-phase system. Then affinity interactions may be utilized. When first described, affinity partitioning was used for purification of membrane vesicles (26), and has since been exploited in a broad spectrum of applications. 

Therefore, to understand the behavior of food emulsions, we need to know as much as possible about these types of emulsifiers, because fliey may not behave exactly similarly to classical small-molecule emulsifiers. For example, phospholipid molecules can interact with each other to form lamellar phases or vesicles they may interact with neutral lipids to form a mono- or multi-layer around the lipid droplets, or they may interact with proteins which are either adsorbed or free in solution. Any or all of these interactions may occur in one food emulsion. The properties of the emulsion system depend on which behavior pattern predominates. Unfortunately for those who have to formulate food emulsions, it is rarely possible to consider the emulsion simply as oil coated with one or a mixture of surfactants. Almost always there are other components whose properties need to be considered along with those of the emulsion droplets themselves. For example, various metal salts may be included in the formulation (e.g. Ca " is nearly always present in food products derived from milk ingredients), and there may also be hydrocolloids present to increase the viscosity or yield stress of the continuous phase to delay or prevent creaming of the emulsion. In addition, it is very often the case, in emulsions formulated using proteins, that some of the protein is free in solution, having either not adsorbed at all or been displaced by other surfactants. Any of these materials (especially the metal salts and the proteins) may interact with the molecules... 

Lipid-surfactant mixtures have gained much interest in context with the solubilization of membranes and with the problem of reconstituting membrane proteins into artificial membrane systems such as unilamellar vesicles. For the solubilization of membranes, a sufficiently high concentration of an aqueous micellar solution has to be added to the membrane suspension, so that the bilayers are transformed into mixed micelles containing surfactant, membrane lipids, and membrane proteins. This solubilization process is quite complicated and the necessary amounts of surfactant for complete solubilization depends on the nature of the surfactant, the type of membrane, and the total concentration of lipid and surfactant. 

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