荠蓝籽磷脂的脂类组成和乳化性能。
Lipid composition and emulsifying properties of Camelina sativa seed lecithin.
机构信息
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68508, USA.
Center for Plant Science Innovation and Department of Biochemistry, University of Nebraska-Lincoln, NE 68588, USA.
出版信息
Food Chem. 2018 Mar 1;242:139-146. doi: 10.1016/j.foodchem.2017.08.082. Epub 2017 Aug 24.
There is no information on the chemical composition of camelina seed lecithin; therefore, the objective of this study was to investigate the chemical composition and emulsifying properties of lecithin recovered from camelina seed oil by water (WDCL) and enzymatic degumming (EDCL) using phospholipase A (PLA). The lecithin obtained by both WDLC and EDLC was rich in phosphatidylinositol (PI), and contents were 37.8 and 25.2wt%, respectively. Lecithin recovered by enzymatic degumming contained more lysophospholipids compared to water degumming. The saturated fatty acid content of the EDCL was significantly higher than that of the WDCL. Emulsions stabilized using EDCL resulted in the highest stability when deionized water was used as the aqueous phase (original pH); however, at pH=7.5, emulsions stabilized using EDCL and WDCL were less stable compared to the emulsion stabilized with soy lecithin. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications.
关于荠蓝籽油卵磷脂的化学成分尚无信息；因此，本研究的目的是利用磷脂酶 A（PLA），通过水（WDCL）和酶法脱胶（EDCL）从荠蓝籽油中回收的卵磷脂的化学成分和乳化性能进行研究。用 WDLC 和 EDLC 得到的卵磷脂均富含磷脂酰肌醇（PI），含量分别为 37.8wt%和 25.2wt%。与水脱胶相比，酶法脱胶得到的卵磷脂含有更多的溶血磷脂。EDCL 中的饱和脂肪酸含量明显高于 WDCL。使用 EDCL 稳定的乳液在使用去离子水作为水相（原始 pH 值）时表现出最高的稳定性；然而，在 pH=7.5 时，与使用大豆卵磷脂稳定的乳液相比，使用 EDCL 和 WDCL 稳定的乳液稳定性较低。结果表明，荠蓝籽油卵磷脂是一种有前途的富含 PI 的乳化剂，可用于各种食品应用。
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