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Effects of different degumming processes on the molecular species and microstructures of phospholipids recovered from crude vegetable oils

文献类型： 外文期刊

作者： Liu, Xuan 1 ; Wang, Weifei 2 ; Xu, Long 3 ; Li, Zhong 1 ; Xu, Qingqing 1 ; Yang, Bo 4 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

3.Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, Peoples R China

4.South China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510006, Peoples R China

5.Guangdong Youmei Inst Inteligent Biomfg Co Ltd, Foshan 528200, Guangdong, Peoples R China

关键词： Enzymatic degumming; Phospholipase A; Phospholipase C microstructure; UPLC-Q-TOF-MS

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 185 卷

页码：

收录情况： SCI

摘要： Phospholipids (PLs), as natural additives and nutritional supplements, are recovered from the gum phase during the degumming process of crude vegetable oils. The molecular species of phospholipids recovered from crude soybean (SO), flaxseed (FO) and peanut oil (PO) by different degumming processes, including water (WD), acid (AD), PLA1(EDA), PLC (EDC) and PLA1-PLC (EDAC) were investigated. According to the PLS-DA model, a total of 30, 38 and 21 characteristic markers were identified using UPLC-Q-TOF-MS in the phospholipids recovered from SO, FO and PO by different degumming processes, respectively. PC (18:2/18:2) and PE (18:2/18:2) were the main phospholipids for WD and AD, LPC (18:2) and LPE (18:2) were the main phospholipids for EDA and EDAC, and PI (16:0/18:2) and PI (16:0/18:1) were served as characteristic phospholipids for EDC. In addition, a lamellar liquid-crystalline phase was observed in the recovered phospholipids, which indicated that the microstructure of phospholipids recovered from crude vegetable oils were significantly influenced by different degumming processes. These differential molecular species of phospholipid products provide useful information to facilitate the potential utilization of phospholipid products as emulsifiers in food and as ingredients in the pharmaceutical industries.

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