Enzymatic preparation and characterization of soybean lecithin-based emulsifiers

R. C. Reddy Jala; B. Chen; H. Li; Y. Zhang; L-Z Cheong; T. Yang; X. Xu

doi:10.3989/gya.0571161

Autores/as

R. C. Reddy Jala Wilmar (Shanghai) Biotechnology R&D Centre Co. - Centre for Lipid Research, CSIR-Indian Institute of Chemical Technology
B. Chen Wilmar (Shanghai) Biotechnology R&D Centre Co.
H. Li Wilmar (Shanghai) Biotechnology R&D Centre Co.
Y. Zhang Wilmar (Shanghai) Biotechnology R&D Centre Co.
L-Z Cheong Wilmar (Shanghai) Biotechnology R&D Centre Co.
T. Yang Wilmar (Shanghai) Biotechnology R&D Centre Co.
X. Xu Wilmar (Shanghai) Biotechnology R&D Centre Co.

DOI:

https://doi.org/10.3989/gya.0571161

Palabras clave:

Lecitina concentrada, Lecitina en polvo, Lecitina esterificada a glicerol, Lecitina hidrolizada, Lisolecitina

Resumen

Se han desarrollado métodos enzimáticos simples para la síntesis de lisolecitina, lecitina esterificada a glicerol y lecitina hidrolizada. Los productos se caracterizaron en términos de su composición en materia insoluble en acetona, materia insoluble en hexano, humedad, distribución de fosfolípidos y ácidos grasos. Además, se detectaron rangos de los valores de HLB de diferentes productos con valores de ácido diferentes. La eficiencia de la lecitina hidrolizada de forma óptima fue estudiada en función de una alta concentración de ion calcio, pH bajo, y soluciones acuosas y se compara con emulsionantes basados en lecitina estándar disponibles en el mercado. En general, el polvo de lisolecitina mostró ser el mejor emulsionante incluso en condiciones ácidas fuertes y medias.

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