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Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles
Author(s) -
Smiles Aileen,
Kakuda Yukio,
MacDonald Bruce E.
Publication year - 1989
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/bf02653287
Subject(s) - chemistry , acetic anhydride , acetone , reagent , maleic anhydride , citric acid , oxalic acid , canola , phosphoric acid , emulsion , sunflower oil , chromatography , organic chemistry , food science , polymer , catalysis , copolymer
Acetone insolubles (AI) extracted from crude canola, soybean and sunflower oils using six degumming reagents (water, citric, phosphoric and oxalic acids plus acetic and maleic anhydride) were separated into phospholipid (PL) components by HPTLC. The separated PL were quantified by phosphorus determination. Statistical analysis of the PL composition data indicated that the chemical degumming reagents did not dramatically alter the PL profiles although some significant differences were observed. Acetone insolubles recovered by water degumming produced the most stable oil‐in‐water emulsions. Those AI isolated by citric acid, acetic anhydride and maleic anhydride treatments produced slightly less stable emulsions but showed good potential as emulsifying agents. Phosphoric and oxalic acid treatments produced AI with very poor emulsifying properties.