大豆リン脂質の加熱による変化
大豆リン脂質の保存安定性に関する研究 (第1報)
1965 年 14 巻 7 号 p. 352-359
詳細
1965 年 14 巻 7 号 p. 352-359
The effects of heat-treatment on the emulsifying properties of soybean lecithin were studied.
Soybean lecithin was heated at 120150°C for 560 minutes. with soybean oil. Chemical properties of heated soybean lecithin, such as the contents of acetone soluble lipid, water soluble compounds containing phosphorus and acid value were determined, and then, the contents of individual phosphatides, were determined by silicic acid column chromatography as described by Hanahan.
The phase inversion curves obtained by emulsifying soybean oil with water, and the emulsion stabilities were determined by the residual emulsion volume (ml), after centrifuged at 4, 000rpm for 7 minutes.
From the experiments we could conclude that water soluble compounds, such as glycerpylhosphoryl compounds and glycerophosphoric acid, and lysophosphatides were increased with heating, and also heated soybean lecithin could easily make emulsions of O/W type and their emulsions were very stable.
