Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil
The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield. The aim of this study was to evaluate antioxidant and emulsifi...
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| Autores principales: | , , |
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| Formato: | Articulo Preprint |
| Lenguaje: | Inglés |
| Publicado: |
2013
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| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/98428 https://ri.conicet.gov.ar/11336/23887 |
| Aporte de: |
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I19-R120-10915-98428 |
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dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Ingeniería Química 31p nmr Enzymatic oil degumming Fractionation process Phospholipids |
| spellingShingle |
Ingeniería Química 31p nmr Enzymatic oil degumming Fractionation process Phospholipids Cabezas, Darío Marcelino Diehl, B. W. K. Tomás, Mabel Cristina Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| topic_facet |
Ingeniería Química 31p nmr Enzymatic oil degumming Fractionation process Phospholipids |
| description |
The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield. The aim of this study was to evaluate antioxidant and emulsifier properties of the recovered gum (RG) obtained by enzymatic oil degumming process of crude soybean oil subjected to modifications as deoiling (RG deoiled) or ethanol fractionation (RG soluble and insoluble). RG soluble allowed obtaining more stable O/W emulsions (30:70 w/w) in comparison with those by-products assayed at different concentrations (0.1?1.0%). Also, deoiled soybean lecithin (DSL) andRG deoiled had a similar behavior in relation to the kinetic destabilization (%BS profiles), despite the different degumming processes used to obtain these samples. The study on induction times (Metrohm Rancimat) showed a significant antioxidant effect (p<0.05) against a refined sunflower oil associated with all the by-products analyzed. However, RG soluble and DSL showed a strong effect on the oil stability at high concentrations (1000?2000 ppm). These results showed that the deoiled recovered gum and its derivates obtained by ethanol fractionation are a potential alternative for industrial application as additive. |
| format |
Articulo Preprint |
| author |
Cabezas, Darío Marcelino Diehl, B. W. K. Tomás, Mabel Cristina |
| author_facet |
Cabezas, Darío Marcelino Diehl, B. W. K. Tomás, Mabel Cristina |
| author_sort |
Cabezas, Darío Marcelino |
| title |
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| title_short |
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| title_full |
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| title_fullStr |
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| title_full_unstemmed |
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| title_sort |
emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil |
| publishDate |
2013 |
| url |
http://sedici.unlp.edu.ar/handle/10915/98428 https://ri.conicet.gov.ar/11336/23887 |
| work_keys_str_mv |
AT cabezasdariomarcelino emulsifierandantioxidantpropertiesofbyproductsobtainedbyenzymaticdegummingofsoybeanoil AT diehlbwk emulsifierandantioxidantpropertiesofbyproductsobtainedbyenzymaticdegummingofsoybeanoil AT tomasmabelcristina emulsifierandantioxidantpropertiesofbyproductsobtainedbyenzymaticdegummingofsoybeanoil |
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Repositorios |
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