Effect of different degumming processes on the retention of bioactive components, acylglycerol and phospholipid composition of rapeseed oil
文献类型： 外文期刊
作者： Li, Zhong 1 ; Wang, Weifei 2 ; Liu, Xuan 1 ; Qi, Suijian 1 ; 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,Tianhe District, Guangzhou 510610, Peoples R China
3.Guangdong Youmei Inst Inteligent Biomfg Co Ltd, Foshan 528200, Peoples R China
关键词： Rapeseed oil; Enzymatic degumming; Bioactive components; Acylglycerol profile; Phospholipid composition
期刊名称：PROCESS BIOCHEMISTRY （ 影响因子：4.4； 五年影响因子：4.2 ）
ISSN： 1359-5113
年卷期： 2023 年 133 卷
页码：
收录情况： SCI
摘要： Rapeseed oil is enriched with nutrients, and its quality is significantly influenced by different processes. How-ever, few studies have systematically investigated the correlation between different degumming processes and rapeseed oil quality. In this study, five degumming processes were applied to crude rapeseed oil, and enzymatic degumming processes were optimized. Furthermore, the effect of five degumming processes on the retention of bioactive components, acylglycerol and phospholipid profiles in rapeseed oil was investigated. Acid degumming caused more loss of bioactive components, while phospholipase A1 combined with phospholipase C degumming provided better retention of bioactive components. OOO (C18:1/C18:1/C18:1), OOL (C18:1/C18:1/C18:2) and OLL (C18:1/C18:2/C18:2) were the most abundant acylglycerols in crude rapeseed and degummed oil from different degumming processes. This result indicated no significant difference in the effect of the different degumming processes on the acylglycerol profile. The phospholipid composition of degummed oils varied with different degumming processes. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were the main phospholipids in water and acid degummed oil, while phosphatidic acid (PA) and phosphatidylglycerol (PG) were the predominant phospholipids in enzymatic degummed oil. These results may provide information to underpin the relationship between rapeseed oil quality and different degumming processes.
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