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Optimization by full factorial design of the emulsifying properties of ethanol insoluble fraction from rapeseed lecithin
Author(s) -
Sosada Marian,
Pasker Beata,
Gabzdyl Renata
Publication year - 2003
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200300776
Subject(s) - rapeseed , factorial experiment , factorial , fraction (chemistry) , lecithin , chromatography , chemistry , ethanol , fractional factorial design , emulsion , mathematics , organic chemistry , food science , statistics , mathematical analysis
Rapeseed lecithin ethanol insoluble fraction (LEIF), was acetylated and optimum conditions for improving LEIF emulsifying property were determined. The effects of reaction time, pyridine amount and temperature on phosphatidyl ethanolamine conversion degree (PECD) and emulsion stability index (ESI) have been described in the form of regression equations. A full factorial design method was used. Regression equations for the maximum value of response functions and computation results were calculated and compared with those obtained in control experiments. Acetylation of rapeseed LEIF with the use of calculated optimal parameters led to 35% and 60% increments in PECD and ESI, respectively.