Abstract
This article focuses on the influence of sucrose on the properties of SOPC (1-stearoyl-2-oleoyl-sn-glycero-3-phosphocholine) lipid systems. Differential scanning calorimetry is used to investigate the phase behaviour of the lipid system in the presence of sucrose. This method is appropriate and widely used to study the phase transitions parameters for organic compounds, in particular, lipids and the influence of various admixtures on these properties. Research results reveal that sucrose affects both, mechanical and physico-chemical characteristics of lipid systems. There are tangible differences in the bending elasticity moduli and enthalpies of the phase transitions due the addition of sucrose.
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