Enzymatic hydrolysis of oat and soya lecithin: Effects on functional properties

Anna-Marja Aura (Corresponding Author), Pirkko Forssell, Annikka Mustranta, Tapani Suortti, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

Enzymatic hydrolysis of oat and soy lecithins and its effects on the functional properties of lecithins were investigated. The phospholipase used was most efficient at low enzyme and substrate concentrations. More fatty acids were released from soy lecithin than from oat lecithin. The maximum degree of hydrolysis was 760 μmol free fatty acids per gram soy lecithin and 170 μmol free fatty acids per gram oat lecithin. On the basis of the total carbohydrate and phosphorus contents in the polar fractions of the lecithins, oat lecithin contained more glycolipids and less phospholipids than soy lecithin. With regard to functional properties, the stability of oil-in-water emulsions was enhanced by hydrolyzed soy lecithin and by crude and hydrolyzed oat lecithins, but only hydrolyzed soy lecithin prevented the recrystallization of barley starch. The dissociation enthalpy of amylose-lipid-complex (AML-complex) was significantly higher when hydrolyzed soy lecithin was present. Hydrolyzed oat lecithin slightly affected the dissociation enthalpy of AML-complex. The other lecithins had no effect on recrystallization or dissociation enthalpies in the barley-starch matrix.
Original languageEnglish
Pages (from-to)887 - 891
JournalJournal of the American Oil Chemists' Society
Volume71
Issue number8
DOIs
Publication statusPublished - 1994
MoE publication typeA1 Journal article-refereed

Keywords

  • DSC
  • emulsion stability
  • hydrolysis
  • lecithin
  • lipid-starch-interactions
  • phospholipase

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