***Biochemistry Challenge*** Lipids, Membranes and Bernaise Sauce
When making Bernaisesauce you stabilize the sauce by getting egg yolks in butter. Egg yolk contains lecithin (phosphatidyl choline) (a glycerophospholipid). Suggest how it works.
BONUS QUESTION: Why does the sauce split if the temperature gets to high?
From what i know about lecithin, it is an amphipathic molecule. I'm thinking it works because they are like water and oil? They form a colloid mixture. But by adding this butter, you can emulsify the lecithin since they are both fats. I think. I don't know.
this question made me hungry.
You are correct, as I wrote in my title with the keyword "membrane", membranes are spontaneously formed when in contact with the water, which can contain the butter. As we know when the temperature increase membranes tend to become more fluent having a higher permeability for all molecules, in the end a membrane destruction occur, creating two phase solution similar to oil and water.
I like it very much. :)
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