大豆リン脂質懸濁液の加熱による変化 : 大豆リン脂質の保存安定性に関する研究 (第2報)
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The changes of phosphatide components and emulsifying properties in heated soybean phosphatide suspensions are described in this paper. 10 percent soybean phosphatide suspensions were heated at 95°C for 0, 15, 30, 60 and 120 minutes and then freeze-dried.<BR>Chemical properties of these samples such as the acetone soluble lipid component and phosphorus of water soluble compounds containing glycerylphosphoryl lipids and glycerophosphoric acid were determined. The contents of individual phosphatides were determined by silicic acid column chromatography as described by Hanahan. The phase inversion curves and emulsion stability were determined as described in the earlier paper.<BR>The contents of water soluble compounds and lysophosphatide increased in the heated samples and these phosphatide suspension could easily make O/W type emulsion in system of soybean oil with water and they are more stable than non-heated sample.<BR>Emulsifying properties of lysolecithin and glycerylphosphorylcholine prepared from lecithin were determined. Both of lysolecithin and glycerylphosphorylcholine could make O/W type emulsion easily but the former gave a stable emulsion while the emulsion in the latter is unstable.
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