Premium
Enzymatic hydrolysis of oat and soya lecithin: Effects on functional properties
Author(s) -
Aura AnnaMarja,
Forssell Pirkko,
Mustranta Annikka,
Suortti Tapani,
Poutanen Kaisa
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540468
Subject(s) - chemistry , lecithin , hydrolysis , enzymatic hydrolysis , chromatography , lipase , soy protein , organic chemistry , biochemistry , enzyme
Enzymatic hydrolysis of oat and soy lecithins and its effects on the functional properties of lecithins were investigated. The phospholipase used was most efficient at low enzyme and substrate concentrations. More fatty acids were released from soy lecithin than from oat lecithin. The maximum degree of hydrolysis was 760 μmol free fatty acids per gram soy lecithin and 170 μmol free fatty acids per gram oat lecithin. On the basis of the total carbohydrate and phosphorus contents in the polar fractions of the lecithins, oat lecithin contained more glycolipids and less phospholipids than soy lecithin. With regard to functional properties, the stability of oil‐in‐water emulsions was enhanced by hydrolyzed soy lecithin and by crude and hydrolyzed oat lecithins, but only hydrolyzed soy lecithin prevented the recrystallization of barley starch. The dissociation enthalpy of amylose‐lipid‐complex (AML‐complex) was significantly higher when hydrolyzed soy lecithin was present. Hydrolyzed oat lecithin slightly affected the dissociation enthalpy of AML‐complex. The other lecithins had no effect on recrystallization or dissociation enthalpies in the barley‐starch matrix.