info:eu-repo/semantics/article
Emulsifying Properties of Different Modified Sunflower Lecithins
Fecha
2011-08Registro en:
Cabezas, Dario Marcelino; Madoery, Ricardo Roman; Diehl, B. W. K; Tomás, Mabel Cristina; Emulsifying Properties of Different Modified Sunflower Lecithins; Springer; Journal of the American Oil Chemists Society; 89; 2; 8-2011; 355-361
0003-021X
CONICET Digital
CONICET
Autor
Cabezas, Dario Marcelino
Madoery, Ricardo Roman
Diehl, B. W. K
Tomás, Mabel Cristina
Resumen
Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions enriched in specific phospholipids, and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). Modified lecithins were applied as an emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1–2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution, and mean particle diameters (D [3, 4], D [3, 2]). PC enriched fraction and both.