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COMPARATIVE ASSESSMENT OF PLANT LECITHINS AS THE TECHNOLOGICALLY FUNCTIONAL COMPONENTS FOR CREATING ENCAPSULATED BIOLOGICALLY ACTIVE SUBSTANCES
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| Author:
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ELENA BUTINA*, EVGENY OLEGOVICH GERASIMENKO, IVAN ALEKSEEVICH BUGAETS, ALBINA ANATOLEVNA KOPTEVA
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| Abstract:
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This paper is devoted to comparative study of the composition, physico-chemical parameters and functionaltechnological
properties of the lecithins obtained from various types of oily raw materials. It has been shown that
lecithins produced in Russia, obtained with the use of modern technologies of soybean, sunflower and rape seed oils’
degumming are valuable food ingredients that are competitive to the standard liquid soya lecithins of foreign
production. The results of comparative studying the features of structure, physical and chemical indicators and
individual functional and technological properties of samples of sunflower, rapeseed and soybean lecithins have been
shown. It has been shown that for characterizing and predicting manifestation of specific technologically functional
properties of lecithins obtained from various plant materials, features of group composition of fatty acid phospholipids
and acyls and their structural characteristics should be considered.
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| Keyword:
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lecithin, phospholipids, composition, properties, use.
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2018.10.04.026
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| Download:
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