Emulsifying Properties of Different Modified Sunflower Lecithins

Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions e...

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Autores principales: Cabezas, Darío Marcelino, Madoery, R., Diehl, Bernd W. K., Tomás, Mabel Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2011
Materias:
Ciencias Exactas
Química
Sunflower lecithin
Fractionation process
Enzymatic hydrolysis
O/W emulsions
Phospholipids
31P NMR
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/131846
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-131846
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Sunflower lecithin
Fractionation process
Enzymatic hydrolysis
O/W emulsions
Phospholipids
31P NMR
spellingShingle Ciencias Exactas
Química
Sunflower lecithin
Fractionation process
Enzymatic hydrolysis
O/W emulsions
Phospholipids
31P NMR
Cabezas, Darío Marcelino
Madoery, R.
Diehl, Bernd W. K.
Tomás, Mabel Cristina
Emulsifying Properties of Different Modified Sunflower Lecithins
topic_facet Ciencias Exactas
Química
Sunflower lecithin
Fractionation process
Enzymatic hydrolysis
O/W emulsions
Phospholipids
31P NMR
description Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions enriched in specific phospholipids, and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). Modified lecithins were applied as an emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1–2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution, and mean particle diameters (D [3, 4], D [3, 2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the analyzed emulsions. These modified lecithins represent a good alternative for the production of new bioactive agents.
format Articulo
Articulo
author Cabezas, Darío Marcelino
Madoery, R.
Diehl, Bernd W. K.
Tomás, Mabel Cristina
author_facet Cabezas, Darío Marcelino
Madoery, R.
Diehl, Bernd W. K.
Tomás, Mabel Cristina
author_sort Cabezas, Darío Marcelino
title Emulsifying Properties of Different Modified Sunflower Lecithins
title_short Emulsifying Properties of Different Modified Sunflower Lecithins
title_full Emulsifying Properties of Different Modified Sunflower Lecithins
title_fullStr Emulsifying Properties of Different Modified Sunflower Lecithins
title_full_unstemmed Emulsifying Properties of Different Modified Sunflower Lecithins
title_sort emulsifying properties of different modified sunflower lecithins
publishDate 2011
url http://sedici.unlp.edu.ar/handle/10915/131846
work_keys_str_mv AT cabezasdariomarcelino emulsifyingpropertiesofdifferentmodifiedsunflowerlecithins
AT madoeryr emulsifyingpropertiesofdifferentmodifiedsunflowerlecithins
AT diehlberndwk emulsifyingpropertiesofdifferentmodifiedsunflowerlecithins
AT tomasmabelcristina emulsifyingpropertiesofdifferentmodifiedsunflowerlecithins
bdutipo_str Repositorios
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