INVESTIGADORES
PENCI Maria Cecilia
artículos
Título:
Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithin
Autor/es:
MARÍA C. PENCI; DIANA T. CONSTENLA; AMALIA A. CARELLI
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: UK; Año: 2010 vol. 120 p. 332 - 338
ISSN:
0308-8146
Resumen:
Abstract: The free-fatty-acid profile of sunflower and soybean lecithins generated by enzymatic hydrolysis
was determined by capillary gas chromatography using the internal standard method. This procedure
involves the previous lipid extraction, clean-up and fatty-acid methyl-esters preparation. Different
conventional methods commonly employed to calculate the hydrolysis degree in both substrates were
compared. The fatty-acid profile of sunflower and soybean phospholipids and its initial acidity composition
were chromatographically determined. Results from recovery studies were satisfactory (98 % and 108% for
soybean and sunflower, respectively). The effect of temperature (50ºC and 60ºC) and pH conditions
(pH=7and pH=8) on lecithin hydrolysis degree was evaluated, being temperature the most affecting
parameter. The profile of the fatty acids liberated after hydrolysis depended on both the enzyme and the pH
of reaction mixture. Finally, the chromatographic methodology employed in this paper may be useful to study
the lecithin enzymatic modification in order to produce emulsifiers with specific characteristics.