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
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
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.
Fil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Diehl, B. W. K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik. Cologne; Alemania
Fil: Tomas, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
31P NMR
Enzymatic oil degumming
Fractionation process
Phospholipids
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23887
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23887
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oilCabezas, Dario MarcelinoDiehl, B. W. K.Tomas, Mabel Cristina31P NMREnzymatic oil degummingFractionation processPhospholipidshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Diehl, B. W. K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik. Cologne; AlemaniaFil: Tomas, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley VCH Verlag2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23887Cabezas, Dario Marcelino; Diehl, B. W. K.; Tomas, Mabel Cristina; Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil; Wiley VCH Verlag; European Journal Of Lipid Science And Technology; 115; 6; 6-2013; 659-6671438-7697CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201200333info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201200333/abstractinfo:eu-repo/semantics/altIdentifier/url/http://www.interscience.wiley.com/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:00Zoai:ri.conicet.gov.ar:11336/23887instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:57:00.87CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil
title Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil
spellingShingle Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil
Cabezas, Dario Marcelino
31P NMR
Enzymatic oil degumming
Fractionation process
Phospholipids
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
dc.creator.none.fl_str_mv Cabezas, Dario Marcelino
Diehl, B. W. K.
Tomas, Mabel Cristina
author Cabezas, Dario Marcelino
author_facet Cabezas, Dario Marcelino
Diehl, B. W. K.
Tomas, Mabel Cristina
author_role author
author2 Diehl, B. W. K.
Tomas, Mabel Cristina
author2_role author
author
dc.subject.none.fl_str_mv 31P NMR
Enzymatic oil degumming
Fractionation process
Phospholipids
topic 31P NMR
Enzymatic oil degumming
Fractionation process
Phospholipids
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Diehl, B. W. K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik. Cologne; Alemania
Fil: Tomas, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23887
Cabezas, Dario Marcelino; Diehl, B. W. K.; Tomas, Mabel Cristina; Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil; Wiley VCH Verlag; European Journal Of Lipid Science And Technology; 115; 6; 6-2013; 659-667
1438-7697
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23887
identifier_str_mv Cabezas, Dario Marcelino; Diehl, B. W. K.; Tomas, Mabel Cristina; Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil; Wiley VCH Verlag; European Journal Of Lipid Science And Technology; 115; 6; 6-2013; 659-667
1438-7697
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201200333
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201200333/abstract
info:eu-repo/semantics/altIdentifier/url/http://www.interscience.wiley.com/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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