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CAS 97281-45-3

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Phosphatidylcholines, egg, hydrogenated

Description:
Phosphatidylcholines, egg, hydrogenated, identified by CAS number 97281-45-3, is a phospholipid derived from egg yolk that has undergone hydrogenation to enhance its stability and shelf life. This substance is characterized by its amphiphilic nature, possessing both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, which makes it an essential component in biological membranes. Hydrogenation typically results in a more saturated fatty acid profile, which can influence the fluidity and functionality of the lipid. Phosphatidylcholines are known for their role in cell membrane structure, signaling, and as emulsifiers in food and pharmaceutical applications. They are also utilized in cosmetic formulations due to their skin-conditioning properties. The hydrogenated form may exhibit improved oxidative stability compared to its non-hydrogenated counterpart, making it suitable for various industrial applications. Overall, phosphatidylcholines, egg, hydrogenated, is valued for its versatility and functional properties in both biological and commercial contexts.
Formula:Unspecified
InChI:InChI=1S/C42H86NO7P/c1-6-8-10-12-14-16-18-20-21-22-24-26-28-30-32-34-37-47-41(40-50-51(45,46)49-38-36-43(3,4)5)39-48-42(44)35-33-31-29-27-25-23-19-17-15-13-11-9-7-2/h41H,6-40H2,1-5H3
InChI key:VESAHOXANHKSFR-UHFFFAOYSA-N
SMILES:CCCCCCCCCCCCCCCCCCOC(COC(=O)CCCCCCCCCCCCCCC)COP(=O)([O-])OCC[N+](C)(C)C
Synonyms:
  • Phosphatidylcholines, egg, hydrogenated
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