Document Type
Article
Publication Date
2010
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
58
Issue
8
First Page
4866
Last Page
4872
DOI
10.1021/jf9041358
Abstract
The quantity and composition of phospholipids in full-fat soybean flour, flakes, and extruded flakes and in the cream fraction recovered after aqueous extraction (AEP) and enzyme-assisted aqueous extraction (EAEP) of these substrates were studied with 31P NMR. Extruded flakes had significantly more phosphatidic acid (PA) than flakes and flour prior to aqueous extraction. The PA content of the cream recovered after AEP and EAEP of extruded flakes was similar to that of the starting material, whereas the PA content of the creams from flour and flakes significantly increased. Changes in the PA content could be explained by the action of phospholipase D during the processing step and aqueous extraction. Total phospholipids in the oil recovered from the creams varied from 0.09 to 0.75%, and free oil yield, which is an indicator of cream stability, varied from 6 to 78%. Total phospholipid did not correlate with emulsion stability when it was lower than 0.20%. Inactivation of phospholipase D prior to aqueous extraction of flour resulted in a cream emulsion less stable toward enzymatic demulsification and containing less PA and total phospholipids than untreated flour. The phospholipid distributions in the cream, skim, and insolubles obtained from AEP flour were 7, 51, and 42%, respectively.
Copyright Owner
American Chemical Society
Copyright Date
2010
Language
en
File Format
application/pdf
Recommended Citation
Yao, Linxing and Jung, Stéphanie, "31P NMR Phospholipid Profiling of Soybean Emulsion Recovered from Aqueous Extraction" (2010). Food Science and Human Nutrition Publications. 18.
https://lib.dr.iastate.edu/fshn_ag_pubs/18
Comments
Posted with permission from Journal of Agricultural and Food Chemistry 58, no. 8 (2010): 4866–4872, doi:10.1021/jf9041358. Copyright 2010 American Chemical Society.