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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...
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| Published in: | Journal of the American Oil Chemists' Society 2012-02, Vol.89 (2), p.355-361 |
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| cites | cdi_FETCH-LOGICAL-c5025-2fd6edda3fdb357258261d316afbee6e71113504646b86f02b8fc35afa57b5c73 |
| container_end_page | 361 |
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| container_start_page | 355 |
| container_title | Journal of the American Oil Chemists' Society |
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| creator | Cabezas, D. M. Madoery, R. Diehl, B. W. K. Tomás, M. C. |
| description | 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. |
| doi_str_mv | 10.1007/s11746-011-1915-8 |
| format | article |
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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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-011-1915-8</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>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</subject><ispartof>Journal of the American Oil Chemists' Society, 2012-02, Vol.89 (2), p.355-361</ispartof><rights>AOCS 2011</rights><rights>2012 American Oil Chemists' Society (AOCS)</rights><rights>2015 INIST-CNRS</rights><rights>AOCS 2012</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5025-2fd6edda3fdb357258261d316afbee6e71113504646b86f02b8fc35afa57b5c73</citedby><cites>FETCH-LOGICAL-c5025-2fd6edda3fdb357258261d316afbee6e71113504646b86f02b8fc35afa57b5c73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2Fs11746-011-1915-8$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2Fs11746-011-1915-8$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,786,790,1654,27957,27958,41453,42522,50923,51032,51353</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25567816$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Cabezas, D. M.</creatorcontrib><creatorcontrib>Madoery, R.</creatorcontrib><creatorcontrib>Diehl, B. W. K.</creatorcontrib><creatorcontrib>Tomás, M. C.</creatorcontrib><title>Emulsifying Properties of Different Modified Sunflower Lecithins</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>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.</description><subject>31P NMR</subject><subject>Agriculture</subject><subject>Biological and medical sciences</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Enzymatic hydrolysis</subject><subject>Enzymes</subject><subject>Fat industries</subject><subject>Fatty acids</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Fractionation process</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Lipids</subject><subject>O/W emulsions</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Phospholipids</subject><subject>Sunflower lecithin</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqFkF1LwzAUhoMoOKc_wLsieFnNSZqP3Tnm_IDJhCl4F9I2mRldO5OWsX9vRodeiVeHA-_znsOD0CXgG8BY3AYAkfEUA6QwApbKIzQAxmQ6ohSO0QBjTFNM4OMUnYWwiqukhA3Q3XTdVcHZnauXyatvNsa3zoSkscm9s9Z4U7fJS1M660yZLLraVs3W-GRmCtd-ujqcoxOrq2AuDnOI3h-mb5OndDZ_fJ6MZ2nBMGEpsSU3ZampLXPKBGGScCgpcG1zY7gRAEAZznjGc8ktJrm0BWXaaiZyVgg6RFd978Y3X50JrVo1na_jSTUCSWhG8CiGoA8VvgnBG6s23q213ynAau9J9Z5U9KT2npSMzPWhWIdCV9brunDhBySMcSGBx5zoc1tXmd3_xWo8nywwZSySpCdDhOql8b-v__3WN5Kph8g</recordid><startdate>201202</startdate><enddate>201202</enddate><creator>Cabezas, D. 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M. ; Madoery, R. ; Diehl, B. W. K. ; Tomás, M. C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5025-2fd6edda3fdb357258261d316afbee6e71113504646b86f02b8fc35afa57b5c73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>31P NMR</topic><topic>Agriculture</topic><topic>Biological and medical sciences</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Enzymatic hydrolysis</topic><topic>Enzymes</topic><topic>Fat industries</topic><topic>Fatty acids</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Fractionation process</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Lipids</topic><topic>O/W emulsions</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>Phospholipids</topic><topic>Sunflower lecithin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cabezas, D. M.</creatorcontrib><creatorcontrib>Madoery, R.</creatorcontrib><creatorcontrib>Diehl, B. W. K.</creatorcontrib><creatorcontrib>Tomás, M. 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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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-011-1915-8</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 2012-02, Vol.89 (2), p.355-361 |
| issn | 0003-021X 1558-9331 |
| language | eng |
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| source | Wiley Online Library; SpringerLink Contemporary |
| 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 |
| title | Emulsifying Properties of Different Modified Sunflower Lecithins |
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