Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil

 

Autores
Cabezas, Dario Marcelino; Diehl, B. W. K.; Tomas, Mabel Cristina
Tipo de recurso
artículo
Estado
Versión publicada
Año de publicación
2013
País
Argentina
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio
CONICET Digital (CONICET)
Descripción
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.
Idioma
inglés
OAI Identifier
oai:ri.conicet.gov.ar:11336/23887
Enlace del recurso
http://hdl.handle.net/11336/23887
Nivel de acceso
Acceso abierto
Materia
31P NMR
Enzymatic oil degumming
Fractionation process
Phospholipids
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS