Emulsifying properties of hydrolized sunflower lecithins by phospholipases A2 of different sources

CABEZAS, D. M.; MADOERY, R.; DIEHL, B.; TOMÁS, M. C.

Long Beach, California

Congreso; 103rd AOCS Annual Meeting & Expo; 2012

American Oil Chemists' Society (AOCS)

 Sunflower (Helianthus annuus L.) lecithins are obtained by gum purification from raw oil by a degumming process. Food industry uses lecithins because of their multifunctional ingredients. Modification processes such as enzymatic hydrolysis, are appropriate for certain applications. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in O/W emulsions. In this study, hydrolyzed sunflower lecithins (HSL), which were obtained by enzymatic hydrolysis with PLA2 from pancreatic porcine and microbial sources, were assessed using a deoiled lecithin (DSL) such as a control system. This modified lecithins were applied as emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1-2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution, and mean particle diameters. HSL presented the best emulsifying properties against the main destabilization processes for the emulsions studied in comparison with DSL. These modified lecithins represent a good alternative for the production of new bioactive agents. Furthermore, the use of a microbial phospholipase gives the possibility to obtain a spectrum of sunflower lecithins which functionality could be applied to the development of kosher and halal foods.