TABLE 1.
Characteristics of commercial phospholipids
| Phospholipid name | Abbreviation | Head group | Fatty acid | Transition temp (°C)a |
|---|---|---|---|---|
| Dipalmitoylphosphatidylglycerol | DPPG | Glycerol | Palmitic acid | 41 |
| Dipalmitoylphosphatidylethanolamine | DPPE | Ethanolamine | Palmitic acid | 63 |
| Dioleoylphosphatidylglycerol | DOPG | Glycerol | Oleic acid | −18 |
| Dioleoylphosphatidylethanolamine | DOPE | Ethanolamine | Oleic acid | −16 (10)b |
a
Temperature of transition from the lamellar gel phase (Lβ) to the lamellar liquid-crystalline phase (Lα).
b
The value in parentheses represents the temperature of transition from the lamellar liquid-crystalline phase (Lα) to the inverted hexagonal type II phase (HII).