Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modification

Journal of Agricultural and Food Chemistry
Anders F VikbjergXuebing Xu

Abstract

The ability of enzymatically synthesized structured phosphatidylcholine (PC) containing caprylic acid to form and stabilize oil-in-water emulsions prepared with different triglycerides [medium chain triglycerides (MCT), soybean oil, and enzymatically synthesized structured lipids] was examined and compared with natural soybean PC and deoiled lecithin. Emulsions were prepared with varying oil and emulsifier concentrations. The particle size distribution, creaming stability, and viscosity were measured 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 the phospholipid (PL) concentration, there was usually a decrease in particle size and an increase in viscosity, where the emulsion stability was increased. General emulsions prepared with structured lipids resulted in smaller particle sizes as compared to MCT and soybean oil. Deoiled lecithin was able to increase the viscosity more significantly and give smaller particle sizes as compared to the other emulsifiers, thus producing more stable emulsions. However, in certain cases, structured PC was superior to deoiled lecithin and soybean PC. This obser...Continue Reading

References

Mar 7, 2002·European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Für Pharmazeutische Verfahrenstechnik E.V·Michele TrottaTerenzio Ignoni

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Citations

Oct 18, 2012·Biotechnology Progress·Angélica A OchoaEduardo J Vernon-Carter
Jan 13, 2015·Ultrasonics Sonochemistry·A Cavazos-GarduñoH S García
Dec 18, 2016·Colloids and Surfaces. B, Biointerfaces·María I Moran-ValeroAna M R Pilosof
Oct 13, 2017·Journal of Oleo Science·Angélica A Ochoa-FloresHugo S García

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