Department of Aquatic Food Processing Technology, Fisheries Faculty, Akdeniz University, 07054 Antalya, Turkey.
Department of Aquatic Food Processing Technology, Fisheries Faculty, Akdeniz University, 07054 Antalya, Turkey.
Food Chem. 2021 Mar 1;339:128103. doi: 10.1016/j.foodchem.2020.128103. Epub 2020 Sep 17.
This study investigates the characterization and emulsifying properties of different type lecithins. Emulsifying properties of lecithins isolated from rainbow trout egg (RL) and trout processing discard (WL) were compared with the soybean (SL) and hen egg yolk (HL) lecithin in sunflower-fish oil O/W emulsion systems. The phospholipid contents of RL and WL were significantly higher than those of HL and SL. The higher phospholipid contents in RL and WL resulted in lower droplet size (18.3-20.5 μm), higher viscosity (2.37-2.51 mPa.s) and higher physical stability (78.11-75.33) of emulsions. The linoleic acid (C18:2) was the most abundant PUFA in terrestrial origin lecithins (HL and SL), whereas DHA and EPA, a valuable omega-3 fatty acid, were the major PUFAs in aquatic origin lecithins (RL and WL). RL and WL formed more stable emulsions than HL and SL. This study provides valuable information for utilization of RL and HL as emulsifier in emulsion systems.
本研究考察了不同类型大豆卵磷脂的特性和乳化性能。将虹鳟鱼卵（RL）和鳜鱼加工废弃物（WL）中分离出的大豆卵磷脂的乳化性能与大豆（SL）和鸡卵黄（HL）大豆卵磷脂在葵花籽油/O/W 乳液体系中的乳化性能进行了比较。RL 和 WL 的磷脂含量明显高于 HL 和 SL。RL 和 WL 中较高的磷脂含量导致乳液的粒径更小（18.3-20.5μm）、粘度更高（2.37-2.51mPa.s）和物理稳定性更高（78.11-75.33）。陆地来源的大豆卵磷脂（HL 和 SL）中最丰富的多不饱和脂肪酸（PUFA）是亚油酸（C18:2），而 DHA 和 EPA，一种有价值的ω-3 脂肪酸，是水生来源的大豆卵磷脂（RL 和 WL）中的主要多不饱和脂肪酸。RL 和 WL 形成的乳液比 HL 和 SL 更稳定。本研究为 RL 和 HL 作为乳化剂在乳液体系中的应用提供了有价值的信息。
