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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Detalles Bibliográficos
Autores principales:	Cabezas, Darío Marcelino, Diehl, B. W. K., Tomás, Mabel Cristina
Formato:	Articulo Preprint
Lenguaje:	Inglés
Publicado:	2013
Materias:	Ingeniería Química 31p nmr Enzymatic oil degumming Fractionation process Phospholipids
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/98428 https://ri.conicet.gov.ar/11336/23887
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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