米糠毛油不同脱胶工艺副产物中磷脂的性质研究

Study on the properties of phospholipids in different degumming process by-products of rice bran crude oil

分别从米糠毛油酸法脱胶和酶法脱胶副产物油脚中提取分离磷脂,研究了不同脱胶方法对副产物中磷脂结构和性质的影响。傅里叶红外结果显示,3种脱胶产物均是磷脂,使用磷脂酶A1脱胶会破坏酸法磷脂中的sn-1键,导致CO减少,使用磷脂酶C会破坏酸法磷脂的sn-3键,产生磷脂酸。所有磷脂均符合国家二级磷脂标准。亲水亲油平衡值的结果表明,单一酶法磷脂和复合酶法磷脂的亲水亲油平衡值分别为10和9,均强于亲水亲油平衡值为8的酸法磷脂,酶法磷脂更适合做O/W型乳化剂。经过酶法脱胶得到的磷脂的乳化稳定性、氧化稳定性、抑菌性均强于酸法磷脂。

Phospholipids were extracted and isolated from the oil foot of rice bran crude oil of the by-products of acid degumming and enzymatic degumming,respectively,and the effects of different degum-ming methods on the structure and properties of phospholipids in the by-products were studied.FTIR re-sults showed that all three degumming products were phospholipids,degumming with phospholipase A1 disrupts the sn-1 bond in acid phospholipids,leading to a reduction in C-O,and using phospholipase C disrupts the sn-3 bond in acid phospholipids,producing phosphatidic acid.All phospholipids met the national secondary phospholipid standards.The results of hydrophilic lipophilic equilibrium value showed that the hydrophilic lipophilic equilibrium values of single enzymatic phospholipid and complex enzymatic phospholipid were 10 and 9,respectively,which were stronger than those of acid phospholipid with hy-drophilic lipophilic equilibrium value of 8.Enzymatic phospholipid was more suitable for O/W emulsifi-er.The emulsification stability,oxidation stability and bacteriostasis of phospholipids obtained by enzy-matic degumming were stronger than those by acid degumming.