Enzymatic preparation and characterization of soybean lecithin-based emulsifiers

Article English OPEN
R. C. Reddy Jala; B. Chen; H. Li; Y. Zhang; L-Z Cheong; T. Yang; X. Xu;
(2016)
  • Publisher: Consejo Superior de Investigaciones Científicas
  • Journal: Grasas y Aceites (issn: 0017-3495, eissn: 1988-4214)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3989/gya.0571161
  • Subject: Nutrition. Foods and food supply | TX341-641 | Lysolecithin | Powdered lecithin | Concentrated lecithin | Hydrolyzed lecithin | Glycerolyzed lecithin
    mesheuropmc: lipids (amino acids, peptides, and proteins)
Simple enzymatic methods were developed for the synthesis of lysolecithin, glycerolyzed lecithin and hydrolyzed lecithin. The products were characterized in terms of their acetone insoluble matter, hexane insoluble matter, moisture, phospholipid distribution and fatty a... View more
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