Enzymatic preparation and characterization of soybean lecithin-based emulsifiers

Autor:	R. C. Reddy Jala, B. Chen, H. Li, Y. Zhang, L-Z Cheong, T. Yang, X. Xu
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2016
Předmět:	concentrated lecithin glycerolyzed lecithin hydrolyzed lecithin lysolecithin powdered lecithin Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 67, Iss 4, Pp e168-e168 (2016)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.0571161
Popis:	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 distribution and fatty acid composition. The HLB value ranges of different products with different acid values were detected. The efficiency of optimally hydrolyzed lecithin was examined at high calcium ion, low pH, and aqueous solutions and compared with commercially available standard lecithin-based emulsifiers. Overall, lysolecithin powder was proven to be the best emulsifier even at strong and medium acidic conditions.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e382ad5426954dca82434e9ed1cff705 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF