Modification of lecithin-based emulsions with phospholipases
| Autor: | Blanca Sánchez-Ramírez, León Raúl Hernández Ochoa, Dely R. Chavez-Garay, Néstor Gutiérrez-Méndez, Ivan Salmerón, David Chávez-Flores, Sergio I. Martínez-Monteagudo |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
030309 nutrition & dietetics General Chemical Engineering nanoemulsion lcsh:TX341-641 Phospholipase Lecithin Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology food lecithin-based emulsions phospholipase a1 Food science lysophospholipids hydrophile-lipophile balance chemistry.chemical_classification 0303 health sciences lcsh:TP368-456 Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences General Chemistry 040401 food science emulsion stability lcsh:Food processing and manufacture Enzyme lipids (amino acids peptides and proteins) lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 18, Iss 1, Pp 688-697 (2020) |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy products. However, little is known on phospholipases effect on lecithin-based emulsions and how the emulsion size contributes to such effect. This work aimed to explore the effect of phospholipase type A1 (PLA1) on lecithin-based emulsions with different droplet size distribution. The PLA1 was able to hydrolyze lecithin phospholipids aggregated in (oil-in-water) emulsions, generating different lysophospholipids. The larger the particle size in the emulsion, the higher the enzymatic activity of PLA1. According to theoretical calculations, the lysophospholipids had higher hydrophile-lipophile balance (HLB) and had a lower critical packing parameter (p) than phospholipids. In consequence, the emulsions having more lysophospholipids were more prone to flocculate and to coalescence. |
| Databáze: | OpenAIRE |
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