Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil

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

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2013 vol. 115 p. 659 - 667

1438-7697

The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield. The aim of this study was to evaluate antioxidant and emulsifier properties of the recovered gum (RG) obtained by enzymatic oil degumming process of crude soybean oil subjected to modifications as deoiling (RG deoiled) or ethanol fractionation (RG soluble and insoluble). RG soluble allowed obtaining more stable O/W emulsions (30:70 w/w) in comparison with those by-products assayed at different concentrations (0.1?1.0%). Also, deoiled soybean lecithin (DSL) andRG deoiled had a similar behavior in relation to the kinetic destabilization (%BS profiles), despite the different degumming processes used to obtain these samples. The study on induction times (Metrohm Rancimat) showed a significant antioxidant effect (p