섬유

review of lecithin chemistry and glandless cottonseed as a potential commercial source

  • 출판일1999.03
  • 저자
  • 서지사항
  • 등록일 2016.11.02
  • 조회수 238
industrial lecithin can be fractionated as phospholipids and glycolipids after neutral lipids and protein-containing contaminants are removed. the polar lipids are very reactive and are difficult to extract and purify from oilseeds. their purity and special properties can be improved by a number of methods including solvent fractionation, hydrogenation, sulfonation, and ethoxylation lecithin, having both polar and nonpolar groups, has high surface activity and is reactive with both oil and protein, making it an excellent emulsifying agent in food systems; lecithin also slows autoxidation and enzyme hydrolysis of fats. cottonseed lecithin is low in linolenic acid, prevents flavor deterioration of soybean oil and can be used to stabilize sunflower oil against color change during high temperature use. new cultivars producing glandless, or gossypol-free cottonseed, may have potential as commercial sources of edible lecithin. 55 refs
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