Application of Enzymatic Hydrolysis on Sunflower Lecithin Using a Pancreatic PLA2

D. M. CABEZAS; R. MADOERY; B. W. K. DIEHL; M.C. TOMÁS

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Año: 2011 vol. 86 p. 189 - 196

0003-021X

Lecithins are a mixture of acetone insoluble phospholipids, containing mainly phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), minor compounds such as phosphatidic acid (PA), and other minor substances such as carbohydrates. The introduction of changes in the original concentration of these phospholipids, by chemical or enzymatic modification of their structure can lead to lecithins with different physicochemical and functional properties, with respect to native lecithin. These modified compounds can be used in the development of a variety of food products, such as margarines, chocolates and bakery products. Enzymatic hydrolyzed lecithin may present technological and commercial advantages over native lecithins as O/W emulsifier and mold- or pan-releasing agent. Consequently, the demand for lysolecithin has been increasing in recent years. PLA2 is the most employed family of enzymes for the modification of lecithins. These enzymes play an important role in biochemical processes such as turnover of membrane phospholipids or the regulation of bioactive substances, e.g. lysophospholipids, fatty acids, and lipid mediators in inflammatory and digestion processes. In Argentina, the production of sunflower oils is of utmost importance with the consequent economic relevance. Sunflower lecithin, i.e. a byproduct of the de-gumming process of oils, is an alternative to soybean lecithin because it is considered to be a non-GMO product, which is currently preferred by certain consumers. The aim of the present investigation was to evaluate the influence of the main operating conditions on the application of an enzymatic hydrolysis on sunflower lecithin at laboratory scale. This study seeks to contribute to the oil industry with useful information for rescaling this modification process, in order to increase the value-added of sunflower lecithins.