酶法脱胶油脚中大豆磷脂组成及乳化性能研究

Composition and emulsifying properties of soybean lecithin from enzymatic degumming

利用核磁共振磷谱法测定酶法脱胶大豆油油脚中大豆磷脂的组成成分及含量。结果显示与传统水化方法相比较,经含有PLA_1和PLC磷脂酶脱胶的大豆油油脚中,卵磷脂(PC)和脑磷脂(PE)含量及总磷脂含量显著降低。经含有PLA_1磷脂酶脱胶的大豆油油脚中含有大量的溶血磷脂(1-LPC、2-LPC、LPE、LPI),分别为3.37、1.46、4.21,、1.72g/100g油脚。经含有PLA_1磷脂酶脱胶的大豆油脚的分散力、乳化能力及乳化稳定性均显著高于经传统水化方法及PLC磷脂酶脱胶的油脚。

The phospholipid composition and its content of soybean lecithin from enzymatic degumming were determined by 31 P-NMR. The results showed that PC,PI,PE and total phospholipid content in the soybean lecithin which were enzymatically modified by PLA1 and PLC were significantly lower than that of the lecithin obtained from traditional degumming method. Meanwhile, the soybean lecithin which was modified by PLA1 contained large amounts of 1-LPC,2-LPC,LPE and LPI, which were 3.37,1.46,4. 21 and 1.72 g/100 g soybean lecithin. The emulsification activity, emulsion stability and the dispersion abilityof the lecithin obtained from PLA1 degumming method were significantly higher than the others.