菜籽油胶的酸精炼分提及其影响。
Fractionating of canola lecithin from acid degumming and its effect.
机构信息
School of Food Equipment Engineering and Science, Xi'an Jiaotong University, Xi'an 710049, China; Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA.
Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA; Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078, USA.
出版信息
Food Chem. 2019 Dec 1;300:125217. doi: 10.1016/j.foodchem.2019.125217. Epub 2019 Jul 22.
In this study, lecithin obtained from acid degumming of canola oil was fractionated with absolute ethanol. The lipid composition and emulsifying properties of the resulting fractions were investigated. The results showed that phosphatidylcholine and lyso-phosphatidylcholine were greatly enriched in the ethanol soluble fraction (ESF), accounting for 43.79% and 13.21% of ESF, respectively. Phosphatidylinositol, lyso-phosphatidylinositol and phosphatidic acid, as a group, were enriched in the ethanol insoluble fraction (EIF), accounting for 37.4% of EIF. ESF and EIF promoted oil/water (o/w) emulsions as stable as the parent canola lecithin. EIF was not better than the parent lecithin as w/o emulsifier. This information is critical for evaluating the potential utilization of these canola lecithin fractions as emulsifiers or sources of specific phospholipid.
在这项研究中，菜籽油酸精炼得到的卵磷脂用无水乙醇进行了分级。研究了所得级分的脂质组成和乳化性能。结果表明，乙醇可溶部分（ESF）中极大地富集了磷脂酰胆碱和溶血磷脂酰胆碱，分别占 ESF 的 43.79%和 13.21%。磷脂酰肌醇、溶血磷脂酰肌醇和磷脂酸作为一组，在乙醇不溶部分（EIF）中得到富集，占 EIF 的 37.4%。ESF 和 EIF 促进了油/水（o/w）乳液的形成，其稳定性与菜籽油原始卵磷脂相当。EIF 作为 w/o 乳化剂并不优于原始卵磷脂。这些信息对于评估这些菜籽油卵磷脂级分作为乳化剂或特定磷脂来源的潜在利用具有重要意义。
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