Enzymatic preparation and characterization of soybean lecithin-based emulsifiers

Autor: Xuebing Xu, Yang Tiankui, R. C. Reddy Jala, L-Z Cheong, H. Li, Y. Zhang, B. Chen

Publikováno v: Grasas y Aceites, Vol 67, Iss 4, Pp e168-e168 (2016)
Grasas y Aceites; Vol. 67 No. 4 (2016); e168
Grasas y Aceites; Vol. 67 Núm. 4 (2016); e168
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Simple enzymatic methods were developed for the synthesis of lysolecithin, glycerolyzed lecithin and hydrolyzed lecithin. The products were characterized in terms of their acetone insoluble matter, hexane insoluble matter, moisture, phospholipid dist

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::458e0f31a2a0a7fc7801d3e21cc18657
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1634