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Quantification of glycolipids in cereal and dairy matrices

✍ Scribed by Claudia Cotting; Francesca Giuffrida

Publisher
Wiley (John Wiley & Sons)
Year
2010
Tongue
English
Weight
554 KB
Volume
22
Category
Article
ISSN
0956-666X

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✦ Synopsis

Abstract

Glycolipids are currently divided into three main classes: glycerolipids, containing a glycerol backbone; glycosphingolipids, containing a sphingosin backbone; and polyisoprenoid glycolipids. Glycolipids are well known for their excellent emulsifier properties and health benefits. However, they represent a small fraction of lipid compounds and because of their amphiphilic nature, their precise quantification is not straightforward.

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