Comparative Evaluation of the Emulsifying Properties of Phosphatidylcholine after Enzymatic Acyl Modification
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- 作者：Anders F. Vikbjerg ; Jean-Yves Rusig ; Gunnar Jonsson ; Huiling Mu ; and Xuebing Xu
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：May 3, 2006
- 年：2006
- 卷：54
- 期：9
- 页码：3310 - 3316
- 全文大小：366K
- 年卷期：v.54,no.9(May 3, 2006)
- ISSN：1520-5118
文摘
The ability of enzymatically synthesized structured phosphatidylcholine (PC) containing caprylic acidto form and stabilize oil-in-water emulsions prepared with different triglycerides [medium chaintriglycerides (MCT), soybean oil, and enzymatically synthesized structured lipids] was examined andcompared with natural soybean PC and deoiled lecithin. Emulsions were prepared with varying oiland emulsifier concentrations. The particle size distribution, creaming stability, and viscosity weremeasured for the evaluation of the emulsifying properties. With an increase in the oil concentration,there was an increase in particle size, viscosity, and creaming layer. With an increase in thephospholipid (PL) concentration, there was usually a decrease in particle size and an increase inviscosity, where the emulsion stability was increased. General emulsions prepared with structuredlipids resulted in smaller particle sizes as compared to MCT and soybean oil. Deoiled lecithin wasable to increase the viscosity more significantly and give smaller particle sizes as compared to theother emulsifiers, thus producing more stable emulsions. However, in certain cases, structured PCwas superior to deoiled lecithin and soybean PC. This observation was made for emulsions preparedwith soybean oil or structured lipid at an oil/water ratio of 10:90. At an oil/water ratio of 30:70, thedeoiled lecithin performed better as compared to the other PLs with all oil types. However, structuredPC produced more stable emulsions as compared to natural soybean PC in MCT and soybean oil.Keywords: Emulsions; structured phospholipids; triglycerides; particle size; viscosity; stability