کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132592 1492050 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Lipid composition and emulsifying properties of Camelina sativa seed lecithin
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Lipid composition and emulsifying properties of Camelina sativa seed lecithin
چکیده انگلیسی


- Camelina lecithin was obtained by water and enzymatic degumming.
- Major phospholipid in camelina lecithin was phosphatidylinositol.
- Enzyme-degummed camelina lecithin contained more lysophospholipids.
- Enzyme-degummed camelina lecithin generated more stable emulsions.
- Camelina seed is a promising alternative emulsifier source.

There is no information on the chemical composition of camelina seed lecithin; therefore, the objective of this study was to investigate the chemical composition and emulsifying properties of lecithin recovered from camelina seed oil by water (WDCL) and enzymatic degumming (EDCL) using phospholipase A1 (PLA1). The lecithin obtained by both WDLC and EDLC was rich in phosphatidylinositol (PI), and contents were 37.8 and 25.2 wt%, respectively. Lecithin recovered by enzymatic degumming contained more lysophospholipids compared to water degumming. The saturated fatty acid content of the EDCL was significantly higher than that of the WDCL. Emulsions stabilized using EDCL resulted in the highest stability when deionized water was used as the aqueous phase (original pH); however, at pH = 7.5, emulsions stabilized using EDCL and WDCL were less stable compared to the emulsion stabilized with soy lecithin. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 242, 1 March 2018, Pages 139-146
نویسندگان
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