Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils

F.G.  Pan; J. Liu; J.X. Yang; J.R. Ren; Y.Y. Sun; P.Z. Li; E.Q.  Yang; X.M.  Chen; B.Q. Liu

doi:10.3989/gya.0325231

Authors

F.G. Pan Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-3315-4244
J. Liu Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-7412-4442
J.X. Yang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0009-0008-5920-8785
J.R. Ren Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-4642-3303
Y.Y. Sun Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-6683-8899
P.Z. Li Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-0552-3671
E.Q. Yang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-8465-5917
X.M. Chen Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-8102-0975
B.Q. Liu Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-2777-4842

DOI:

https://doi.org/10.3989/gya.0325231

Keywords:

Vegetable oils, Non-hydratable phospholipids, Detection, Degumming, Research progress

Abstract

Vegetable oil phospholipids can be divided into hydratable phospholipids (HP) and non-hydratable phospholipids (NHP). The general process of alkali refining or hydration degumming can remove most of the phospholipids, and the rest is mainly non-hydratable phospholipids. A non-hydratable phospholipid has obvious hydrophobicity, which cannot be completely removed even after 16 times of washing, so the non-hydratable phospholipid is the main research target of vegetable oil degumming. In order to better understand and study the non-hydratable phospholipids, the chemical composition and origin of non-hydratable phospholipids in vegetable oil are discussed. The advantages and disadvantages of these various detection and removal methods are analyzed in this paper.

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