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In this study, a novel method utilizing enzyme and involving simple solvent extraction steps, is developed to yield an extract with high content of steryl glucosides (SG) and acyl steryl glucosides (ASG) from soy lecithin – the by‐product of vegetable oil refining. Phospholipase A1 is used to convert phospholipids in soy lecithin into more hydrophilic hydrolysates, from which SG and ASG are separated by solvent extractions. A 3 × 3 full factorial design is employed to investigate the effects of two parameters (enzyme dose and reaction time) on three responses (yield of extract, SG/ASG content of extract, and recovery of SG/ASG). There are significant enzyme dose – reaction time interaction effects on all the responses, except for yield of extract. The highest SG (including ASG) content of more than 90% in the extract is achieved at enzyme dose of 0.03 g and reaction time of 16 h, where the yield of extract obtained is 1.43%. Practical Applications: Conventionally, steryl glucosides and acyl steryl glucosides are isolated from lipid extract and purified by chromatographic methods, which result in a small amount of high purity steryl glucosides and acyl steryl glucosides, and thus is not economic to scale up. The method revealed in this study employed an enzymatic reaction followed by simple solvent extractions, and can be easily scaled up to produce high purity steryl glucosides and acyl steryl glucosides, making them more affordable for researchers. In addition, the method also presents a new application for soy lecithin or lecithin of other plant origins, whose current applications are mostly related to the main component‐phospholipids. In this study, a novel method utilizing enzyme and involving simple solvent extraction steps is developed to yield an extract with high content of steryl glucosides (SG) and acyl steryl glucosides (ASG) from soy lecithin – the by‐product of vegetable oil refining. [ABSTRACT FROM AUTHOR]

This study investigated the polar lipid composition and emulsifying properties of canola lecithin from enzymatic degumming (CLED). Phospholipase A 1 was used for enzymatic degumming of crude canola oil to collect lecithin sample. Canola lecithin from water degumming (CLWD) was also collected and served as the control. The results showed that the contents of phosphatidylethanolamine (PE) (2.99%) and phosphatidylcholine (PC) (6.59%) in CLED were significantly lower than that in CLWD (PE 15.55% and PC 21.93%); while the content of lysophosphatidylcholine (LPC) (19.45%) in CLED was significantly higher than that in CLWD (3.27%). Unsaturated fatty acids accounted for a higher percentage of the total fatty acids in CLED than in CLWD. CLED promoted more stable o/w emulsions than CLWD. This study provides a better understanding of the chemical nature of CLED, and important information for utilization of CLED as o/w emulsifier. [ABSTRACT FROM AUTHOR]

Recovery and chemical properties of lecithin from enzymatic degumming of vegetable oils with phospholipase A 2 (PLA 2 ) have not been reported to date. The aim of this study was to investigate the lipid composition and o/w emulsifying properties of lecithin obtained from degumming of crude canola oil with PLA 2 (CLP) and its ethanolic fractions, in order to exploit their potential applications in industry. Phosphatidylinositol + phosphatidic acid + lysophosphatidylinositol (30.56 g/100 g), lysophosphatidylcholine (17.41 g/100 g) and phosphatidylcholine (10.17 g/100 g) were the three major lipid groups found in CLP. The ethanol soluble and insoluble fractions of CLP contained lysophosphatidylcholine (45.25 g/100 g) and phosphatidylinositol + phosphatidic acid + lysophosphatidylinositol (31.41 g/100 g) as the most abundant lipid group, respectively. CLP and its ethanolic fractions were superior to a commercial soy lecithin as o/w emulsifiers under the conditions investigated. This study demonstrated that the ethanol soluble fraction of CLP, which contained an abundant amount of lysophosphatidylcholine, would be an ideal starting material for lysophosphatidylcholine recovery, and CLP and its ethanolic fractions can be utilized as o/w emulsifiers. [ABSTRACT FROM AUTHOR]

• Ethanol-soluble fraction of canola lecithin was rich in phosphatidylcholine. • Ethanol-insoluble fraction of canola lecithin was rich in phosphatidylinositol and phosphatidic acid. • The fractions of canola lecithin can be used as sources of specific phospholipid. In this study, lecithin obtained from acid degumming of canola oil was fractionated with absolute ethanol. The lipid composition and emulsifying properties of the resulting fractions were investigated. The results showed that phosphatidylcholine and lyso-phosphatidylcholine were greatly enriched in the ethanol soluble fraction (ESF), accounting for 43.79% and 13.21% of ESF, respectively. Phosphatidylinositol, lyso-phosphatidylinositol and phosphatidic acid, as a group, were enriched in the ethanol insoluble fraction (EIF), accounting for 37.4% of EIF. ESF and EIF promoted oil/water (o/w) emulsions as stable as the parent canola lecithin. EIF was not better than the parent lecithin as w/o emulsifier. This information is critical for evaluating the potential utilization of these canola lecithin fractions as emulsifiers or sources of specific phospholipid. [ABSTRACT FROM AUTHOR]