Phosphatidylethanolamine (PE) is a major class of glycerophospholipids found in biological membranes, consisting of a glycerol backbone esterified with two fatty acids and a phosphoethanolamine headgroup. It plays critical roles in membrane curvature, fusion, and as a precursor for other lipids. PE is amphiphilic, forming bilayers and contributing to membrane fluidity. In food science, it occurs naturally in egg yolks, soy, and animal tissues, influencing emulsification properties. Chemically, it is zwitterionic at physiological pH with a primary amine that can participate in hydrogen bonding and Schiff base formation. PE is involved in autophagy and mitochondrial function in cells.