Emulsifying Properties of Different Modified Sunflower Lecithins

Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions e...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2012-02, Vol.89 (2), p.355-361
Main Authors: Cabezas, D. M., Madoery, R., Diehl, B. W. K., Tomás, M. C.
Format: Article
Language:English
Subjects:
31P NMR
Agriculture
Biological and medical sciences
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Enzymatic hydrolysis
Enzymes
Fat industries
Fatty acids
Food industries
Food Science
Fractionation process
Fundamental and applied biological sciences. Psychology
Industrial Chemistry/Chemical Engineering
Lipids
O/W emulsions
Oils & fats
Original Paper
Phospholipids
Sunflower lecithin
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions enriched in specific phospholipids, and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A 2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). Modified lecithins were applied as an emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1–2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution, and mean particle diameters (D [3, 4], D [3, 2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the analyzed emulsions. These modified lecithins represent a good alternative for the production of new bioactive agents.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-011-1915-8