Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming.
Food Chem
; 218: 159-164, 2017 Mar 01.
Article
en En
| MEDLINE
| ID: mdl-27719893
ABSTRACT
This study investigated the polar lipid composition and emulsifying properties of canola lecithin from enzymatic degumming (CLED). Phospholipase A1 was used for enzymatic degumming of crude canola oil to collect lecithin sample. Canola lecithin from water degumming (CLWD) was also collected and served as the control. The results showed that the contents of phosphatidylethanolamine (PE) (2.99%) and phosphatidylcholine (PC) (6.59%) in CLED were significantly lower than that in CLWD (PE 15.55% and PC 21.93%); while the content of lysophosphatidylcholine (LPC) (19.45%) in CLED was significantly higher than that in CLWD (3.27%). Unsaturated fatty acids accounted for a higher percentage of the total fatty acids in CLED than in CLWD. CLED promoted more stable o/w emulsions than CLWD. This study provides a better understanding of the chemical nature of CLED, and important information for utilization of CLED as o/w emulsifier.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Ácidos Grasos Monoinsaturados
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Emulsionantes
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Fosfolipasas A1
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Lecitinas
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Ácidos Grasos
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Lípidos
Idioma:
En
Revista:
Food Chem
Año:
2017
Tipo del documento:
Article