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Emulsifying Properties of Lecithin Containing Different Fatty Acids Obtained by Immobilized Lecitase Ultra-Catalyzed Reaction

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Journal of the American Oil Chemists' Society

Abstract

Lecitase Ultra and 6 triacylglycerol lipases (lipases PS, M, AH, AY, R, and AK) were immobilized on Amberlite XAD 7HP and used to catalyze the acidolysis reaction between lecithin and capric acid (C10:0) for comparison. The highest molar incorporation value (51.0 mol%) was observed for the immobilized Lecitase Ultra. Further, immobilized Lecitase Ultra was selected for catalyzing acidolysis between lecithin and fatty acids with different chain lengths (C6:0, C8:0, C10:0, C12:0, and C14:0). After reaction, free fatty acids were removed by SPE and the resultant was called modified lecithin fraction 1 (MLF1). The highest molar incorporation value was obtained for C10:0 (51.0 mol%) at 45 °C with a mole ratio of 10/1 (C10:0/lecithin) for 72 h. After removal of lysophosphatidylcholine by solid-phase extraction from MLF1, the resultant modified lecithin fraction 2 (MLF2) was used to prepare an oil-in-water emulsion. All emulsions prepared with MLF2 exhibited significantly higher emulsion stability (ES) values (16.2–17.7) and smaller particle sizes (d 32 0.40–0.49 μm, d 43 0.75–1.01 μm) than the emulsion prepared with unmodified lecithin (ES 14.1, d 32 0.76 μm, d 43, 1.26 μm) (P < 0.05). Furthermore, less clarification and droplet aggregation were observed in emulsions prepared with MLF2 than in lecithin-based emulsions. Overall, the MLF2s showed better emulsifying properties than lecithin.

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Acknowledgments

This work was supported by the Nuclear Research Development Project from the Korean Ministry of Science, ICT and Future Planning (Grant No. 2012M2A2A601135).

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, 220, Gung-Dong, Yuseong-Gu, Daejeon, 305-764, South Korea

    Lu-Jing Gan, Xiang-Yu Wang, Dan Yang, Hua Zhang, Jung-Ah Shin, Soon-Taek Hong & Ki-Teak Lee

  2. Department of Food Science and Engineering, Yanbian University, Yanbian, 133-000, Jilin, China

    Hua Zhang

  3. Korea Atomic Energy Research Institute, 1266 Shinjeong-dong, Jeongup, Jeonbuk, 580-185, South Korea

    Sang Hyun Park

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  1. Lu-Jing Gan
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  2. Xiang-Yu Wang
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  4. Hua Zhang
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Correspondence to Ki-Teak Lee.

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Gan, LJ., Wang, XY., Yang, D. et al. Emulsifying Properties of Lecithin Containing Different Fatty Acids Obtained by Immobilized Lecitase Ultra-Catalyzed Reaction. J Am Oil Chem Soc 91, 579–590 (2014). https://doi.org/10.1007/s11746-013-2396-8

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  • DOI: https://doi.org/10.1007/s11746-013-2396-8

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