Phosphatidylserine
Phosphatidylserine (PS), also known as serine phosphatidylserine, diacylglycerol phosphatidylserine, refers to a group of compounds, rather than a single component, which is due to different raw materials extracted from the product of lipid acetyl residues vary widely. The molecular formula of phosphatidylserine is C13H24NO10P, molecular weight is 385.304, and CAS number is 8002-43-5. Phosphatidylserine was first extracted and characterized by Jordi Folch in 1942, which proved that serine is an L-type. Its composition can be divided into The head is a hydrophilic glycerol skeleton, and the tail is a lipophilic group of two long-chain hydrocarbons. The head is composed of serine residue combined with phosphoric acid residue and connected with the hydroxyl group of C-3 glycerol, and the tail is formed by esterification of the other two hydroxyl groups of glycerol and fatty acids respectively. Fatty acids at the glycerol C-2 site generally have longer carbon chains and more unsaturated bonds than those at the CI site.
The phosphatidylserine commonly used in the market is a white or light yellow loose powder, which can be emulsified in water, dissolved in chloroform, ether, and petroleum ether, but insoluble in ethanol and methanol, and the synthesis is only soluble in chloroform. Natural phosphatidylserine is mainly extracted from the cow (sheep) brain or soybean. Due to the difference between R1 and R2, it is a mixture of a variety of compounds. Synthetic product has many isomers and the purification process is complicated.
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Phospholipids in Bakery Products |
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Food additive |
Phospholipids are naturally present in many foods, with high concentrations in:
Animal sources: Egg yolks (lecithin, a mixture rich in phosphatid... |
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Phospholipid Raw Material |
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Phospholipids |
The application advantages of phospholipids in the food fieldEmulsifying stability: Phospholipids have a strong emulsifying ability, which can enab... |
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