Emulsifying properties of different modified sunflower lecithins

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

Rotterdam, Holanda

Congreso; 10th ILPS PHOSPHOLIPID CONGRESS; 2011

International Lecithin & Phospholipid Society

The most commonly processes used for lecithin modification are: fractionation by deoling to separate oil from phospholipids; fractionation with solvents to produce fractions enriched in specific phospholipids; and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipases A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). 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 (D[4,3], D[3,2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the analyzed emulsions. These modified lecithins represent a good alternative for the production of new bioactive agents. The use of a microbial PLA2 gives the possibility to obtain lysolecithins which functionality could be applied to the development of kosher and halal foods.