Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming.

Authors :: Xie M
Dunford NT
Source :: Food chemistry [Food Chem] 2017 Mar 01; Vol. 218, pp. 159-164. Date of Electronic Publication: 2016 Sep 13.
Publication Year :: 2017
Abstract: This study investigated the polar lipid composition and emulsifying properties of canola lecithin from enzymatic degumming (CLED). Phospholipase A <subscript>1</subscript> 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.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Subjects :: Emulsions
Phosphatidylcholines chemistry
Phosphatidylethanolamines chemistry
Rapeseed Oil
Water chemistry
Emulsifying Agents chemistry
Fatty Acids chemistry
Fatty Acids, Monounsaturated chemistry
Lecithins chemistry
Lipids chemistry
Phospholipases A1 metabolism

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