journal article
oaioai:researchbank.rmit.edu.au:rmit:415

How much solute is needed to inhibit the fluid to gel membrane phase transition at low hydration?

Authors
Publication date
2007
Publisher
Elsevier Science (Amsterdam, Netherlands)
Doi

    Abstract

    We present a quantitative study of the effect of sugars on the membrane gel-fluid phase transition as a function of sugar:lipid ratio. We show that the maximum effect occurs at around 1.5 sugar rings per molecule for both mono- and di-saccharides. We present a theoretical model to try to explain these results, and discuss the assumptions inherent in the model

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