Phospholipid class and FA compositions of modified soybeans processed with two extraction methods |
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Authors: | Yingzi?Wu Email author" target="_blank">Tong?WangEmail author |
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Affiliation: | (1) Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 50011-1061 Ames, IA |
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Abstract: | Soybean lecithin is used as an emulsifier in food, cosmetic, and pharmaceutical industries. The proportion of individual phospholipids
(PL) and their FA composition may affect the functional properties of lecithin. In this research, lecithins recovered from
four modified soybeans and one commodity soybean, which were processed by extrusion-expelling and conventional solvent extraction,
were analyzed for proportion of PL class and FA composition. HPLC with an ELSD analysis demonstrated that the percentage of
PC in extrusion-expelled lecithin was higher than in solvent-extracted lecithin, whereas the PE content was lower. GC analysis
showed that FA compositions of the PL varied with soybean type. The oil extraction method did not significantly affect FA
composition. Critical micelle concentration tested with a tensiometer showed differences among the lecithins. |
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Keywords: | Critical micelle concentration extrusion-expelling fatty acid composition genetically modified soybeans phospholipids solvent extraction soy lecithin |
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