Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources

Autores
Cabezas, Dario Marcelino; Madoery, R.; Diehl, Bernd W. K.; Tomás, Mabel Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
Sunflower (Helianthus annuus L.) lecithins are obtained by gum purification from raw oil by a degumming process, which is a step of the refining process of raw vegetable oils. Food industry uses lecithins because of their multifunctional ingredients. Modification processes of the original phospholipid composition of native lecithin, such as enzymatic hydrolysis, are appropriate for certain applications. 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, modified sunflower lecithins, which were obtained by enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithin, SHLP and SHLM) were assessed using a deoiled lecithin (DSL) such as a control system. Modified lecithins were applied as 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 (in volume and surface), and mean particle diameters (D [4,3], D [3,2]). Hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the emulsions studied in comparison with DSL. These modified lecithins represent a good alternative for the production of new bioactive agents. Furthermore, the use of a microbial phospholipase gives the possibility to obtain a spectrum of sunflower lecithins which functionality as bioactive agents could be applied to the development of foods with kosher and halal certification.
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
Fil: Madoery, R.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Diehl, Bernd W. K.. No especifíca;
Fil: Tomás, 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
Materia
sunflower lecithin
enzymatic hydrolysis
lysophospholipids
31P NMR
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:11336/112237
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/112237
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sourcesCabezas, Dario MarcelinoMadoery, R.Diehl, Bernd W. K.Tomás, Mabel Cristinasunflower lecithinenzymatic hydrolysislysophospholipids31P NMRhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sunflower (Helianthus annuus L.) lecithins are obtained by gum purification from raw oil by a degumming process, which is a step of the refining process of raw vegetable oils. Food industry uses lecithins because of their multifunctional ingredients. Modification processes of the original phospholipid composition of native lecithin, such as enzymatic hydrolysis, are appropriate for certain applications. 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, modified sunflower lecithins, which were obtained by enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithin, SHLP and SHLM) were assessed using a deoiled lecithin (DSL) such as a control system. Modified lecithins were applied as 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 (in volume and surface), and mean particle diameters (D [4,3], D [3,2]). Hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the emulsions studied in comparison with DSL. These modified lecithins represent a good alternative for the production of new bioactive agents. Furthermore, the use of a microbial phospholipase gives the possibility to obtain a spectrum of sunflower lecithins which functionality as bioactive agents could be applied to the development of foods with kosher and halal certification.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; ArgentinaFil: Madoery, R.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Diehl, Bernd W. K.. No especifíca;Fil: Tomás, 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; ArgentinaIntechOpenValdez, Benjamín2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookParthttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/112237Cabezas, Dario Marcelino; Madoery, R.; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources; IntechOpen; 2012; 39-50978-953-307-905-9CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.intechopen.com/books/food-industrial-processes-methods-and-equipment/emulsifying-properties-of-hydrolized-sunflower-lecithins-by-phospholipases-a2-of-different-sourcesinfo:eu-repo/semantics/altIdentifier/url/https://www.intechopen.com/books/food-industrial-processes-methods-and-equipmentinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:05Zoai:ri.conicet.gov.ar:11336/112237instacron: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 10:03:06.233CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
title Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
spellingShingle Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
Cabezas, Dario Marcelino
sunflower lecithin
enzymatic hydrolysis
lysophospholipids
31P NMR
title_short Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
title_full Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
title_fullStr Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
title_full_unstemmed Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
title_sort Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
dc.creator.none.fl_str_mv Cabezas, Dario Marcelino
Madoery, R.
Diehl, Bernd W. K.
Tomás, Mabel Cristina
author Cabezas, Dario Marcelino
author_facet Cabezas, Dario Marcelino
Madoery, R.
Diehl, Bernd W. K.
Tomás, Mabel Cristina
author_role author
author2 Madoery, R.
Diehl, Bernd W. K.
Tomás, Mabel Cristina
author2_role author
author
author
dc.contributor.none.fl_str_mv Valdez, Benjamín
dc.subject.none.fl_str_mv sunflower lecithin
enzymatic hydrolysis
lysophospholipids
31P NMR
topic sunflower lecithin
enzymatic hydrolysis
lysophospholipids
31P NMR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sunflower (Helianthus annuus L.) lecithins are obtained by gum purification from raw oil by a degumming process, which is a step of the refining process of raw vegetable oils. Food industry uses lecithins because of their multifunctional ingredients. Modification processes of the original phospholipid composition of native lecithin, such as enzymatic hydrolysis, are appropriate for certain applications. 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, modified sunflower lecithins, which were obtained by enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithin, SHLP and SHLM) were assessed using a deoiled lecithin (DSL) such as a control system. Modified lecithins were applied as 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 (in volume and surface), and mean particle diameters (D [4,3], D [3,2]). Hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the emulsions studied in comparison with DSL. These modified lecithins represent a good alternative for the production of new bioactive agents. Furthermore, the use of a microbial phospholipase gives the possibility to obtain a spectrum of sunflower lecithins which functionality as bioactive agents could be applied to the development of foods with kosher and halal certification.
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
Fil: Madoery, R.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Diehl, Bernd W. K.. No especifíca;
Fil: Tomás, 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
description Sunflower (Helianthus annuus L.) lecithins are obtained by gum purification from raw oil by a degumming process, which is a step of the refining process of raw vegetable oils. Food industry uses lecithins because of their multifunctional ingredients. Modification processes of the original phospholipid composition of native lecithin, such as enzymatic hydrolysis, are appropriate for certain applications. 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, modified sunflower lecithins, which were obtained by enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithin, SHLP and SHLM) were assessed using a deoiled lecithin (DSL) such as a control system. Modified lecithins were applied as 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 (in volume and surface), and mean particle diameters (D [4,3], D [3,2]). Hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the emulsions studied in comparison with DSL. These modified lecithins represent a good alternative for the production of new bioactive agents. Furthermore, the use of a microbial phospholipase gives the possibility to obtain a spectrum of sunflower lecithins which functionality as bioactive agents could be applied to the development of foods with kosher and halal certification.
publishDate 2012
dc.date.none.fl_str_mv 2012
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/bookPart
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
status_str publishedVersion
format bookPart
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/112237
Cabezas, Dario Marcelino; Madoery, R.; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources; IntechOpen; 2012; 39-50
978-953-307-905-9
CONICET Digital
CONICET
url http://hdl.handle.net/11336/112237
identifier_str_mv Cabezas, Dario Marcelino; Madoery, R.; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources; IntechOpen; 2012; 39-50
978-953-307-905-9
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.intechopen.com/books/food-industrial-processes-methods-and-equipment/emulsifying-properties-of-hydrolized-sunflower-lecithins-by-phospholipases-a2-of-different-sources
info:eu-repo/semantics/altIdentifier/url/https://www.intechopen.com/books/food-industrial-processes-methods-and-equipment
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
dc.publisher.none.fl_str_mv IntechOpen
publisher.none.fl_str_mv IntechOpen
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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