The transition temperature of a bilayer increases
with increased chain length and degree of
saturation of its constituent fatty acids; 10-40 oC
Cholesterol does not form bilayers by itself, but decreases membrane fluidity near the membrane
surface; the steroid ring interferes with motions of the fatty acid tails
Biological membranes: proteins associated with a
lipid bilayer matrix; lipid fractions vary with membrane source
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