Comparative Rheological Properties of Soy Lecithins Produced in Russia
| Autor: | Elena Butina |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Bioscience Biotechnology Research Communications. 14:1861-1870 |
| ISSN: | 2321-4007 0974-6455 |
| DOI: | 10.21786/bbrc/14.4.71 |
| Popis: | The work is devoted to a comparative study of the features of the structural and mechanical properties of soybean lecithins, produced in Russia, in their relationship with the composition and other characteristics. Considering that the cultivation of transgenic agricultural crops is prohibited in Russia, Russian plant raw materials and products of its processing, including lecithin, are of interest and are in demand in a number of European countries. Despite the fact that the main raspberry raw material in Russia is sunflower, the volume of processing of soybeans grown without the use of genetic modification methods, the main plantations of which are located in the Far East, ranks second after sunflower. Lecithin production technologies in Russia are mostly focused on the production of so-called "raw" liquid lecithins and do not provide for the operation of their subsequent conditioning in order to ensure special characteristics of the composition and consumer properties. Despite this, raw soy lecithins produced by Russian enterprises mostly meet the requirements of GOST 32052-2013 and the European Union E 322 requirements and can be positioned as standard liquid lecithins. At the same time, during the release of such lecithins, problems associated with an increase in their viscosity during storage are periodically observed. This article presents the results of comparative studies of the composition and properties of liquid soybean lecithins of various consistencies and presents conclusions on the factors that determine the features of their structural and mechanical properties. |
| Databáze: | OpenAIRE |
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