Method for preparing texture phospholipid and lecithin

A technology of lecithin and structured phospholipid is applied in the field of preparing textured food, can solve the problems of low exchange rate, harm, poor effect, etc., and achieves the effects of mild reaction conditions, rich nutrition and protection of unsaturated bonds

Active Publication Date: 2010-05-05
广州海莎生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using chemical methods, most of the transesterification substitution reactions will only occur at the 1st or 3rd position of phospholipids, the exchange rate is low,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) First filter the crude soybean oil, then carry out hydration degumming, collect the jelly into a stainless steel tank, add anhydrous acetone at a ratio of 1:3, control the temperature at 50°C and stir for 3 hours, then filter the supernatant Go out, add anhydrous acetone in proportion and repeat the appeal step, obtain soybean concentrated phospholipid;

[0016] 2) Take concentrated soybean phospholipids and mix them with CHA and EPA, add Novozym435 lipase with 20% phospholipid mass, then add water to make the water content of the reaction system 4%, react at 50°C, pH=7.5 for 60h to carry out transesterification;

[0017] 3) heat up to 90°C to inactivate the enzyme, wash away the free unsaturated fatty acids in the system, evaporate and concentrate the film at 90kpa and 80°C to obtain soybean lecithin with liquid texture, and obtain crude soybean lecithin A with powder texture after spray drying;

[0018] 4) Use 95% ethanol to extract and purify at 70°C to obtain pow...

Embodiment 2

[0020] 1) First filter the crude soybean oil, then carry out hydration degumming, collect the jelly into a stainless steel tank, add anhydrous acetone at a ratio of 1:3, control the temperature at 50°C and stir for 3 hours, then filter the supernatant Go out, add anhydrous acetone in proportion and repeat the appeal step, obtain soybean concentrated phospholipid;

[0021] 2) Take concentrated soybean phospholipids and mix them with DHA and EPA, add Novozym435 lipase with 20% phospholipid mass, then add water to make the water content of the reaction system 4%, react at 55°C, pH=8 for 60h to carry out transesterification;

[0022] 3) heat up to 90°C to inactivate the enzyme, wash away the free unsaturated fatty acids in the system, evaporate and concentrate the film at 90kpa and 80°C to obtain soybean lecithin with liquid texture, and obtain crude soybean lecithin A with powder texture after spray drying;

[0023] 4) Use 95% ethanol to extract and purify at 70°C to obtain powde...

Embodiment 3

[0025] 1) First filter the cottonseed crude oil, then carry out hydration and degumming, collect the jelly into a stainless steel tank, add anhydrous acetone at a ratio of 1:3.5, control the temperature at 55°C and stir for 3 hours, then filter the supernatant Go out, add anhydrous acetone in proportion and repeat the appeal step, obtain the cottonseed concentrated phospholipid;

[0026] 2) Take concentrated cottonseed phospholipids and mix them with DFA and AA, add Novozym435 lipase with 22% phospholipid mass, then add water to make the water content of the reaction system 7%, react at 90°C, pH=9.5 for 55h to carry out transesterification;

[0027] 3) heat up to 110°C to inactivate the enzyme, wash away free unsaturated fatty acids in the system, evaporate and concentrate the film at 90kpa and 80°C to obtain cottonseed lecithin with liquid texture, and obtain crude cottonseed lecithin A with powder texture after spray drying;

[0028] 4) Use 95% ethanol to extract and purify ...

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PUM

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Abstract

The invention discloses a method for preparing texture phospholipid and lecithin, comprising the following steps: mixing concentrated phospholipids and unsaturated oil and adding lipase for catalyzing phospholipid for ester exchange reaction; inactivating lipase after reaction, removing non-esterified fatty acid, concentrating and drying to obtain powder texture phospholipid crude product; and further extracting, decoloring and concentrating the powder texture phospholipid crude product to obtain pasty texture lecithin, freezing and drying to obtain the powder texture phospholipid product B. For the texture lecithin prepared by the invention, ester exchange occurs at saturated fatty acid at 1 and 3 of phospholipid positions at the same time and are all replaced by unsaturated fatty acid, thus having abundant nutrition and being healthy for human bodies; the method in the invention has the advantages of mild reaction conditions and no damage of product structure, especially can protect unsaturated bonds in unsaturated fatty acid well.

Description

technical field [0001] The invention relates to a method for preparing textured food, in particular to a method for preparing textured phospholipid and lecithin. Background technique [0002] Phospholipids are the basic substances for maintaining life activities. They can play an important role in activating cells, maintaining metabolism, basal metabolism, balanced secretion of hormones, and enhancing human immunity and regeneration. However, the 1 and 3 positions of phospholipids are linked to saturated fatty acids, and long-term intake of too much saturated fatty acids will increase the harmful LDL cholesterol content in the blood, posing a threat to human health. [0003] Unsaturated fatty acids are fatty acids that are necessary for the human body but cannot be synthesized by themselves. They can maintain the relative fluidity of the cell membrane to ensure the normal physiological functions of the cells; they can esterify cholesterol, reduce the content of cholesterol a...

Claims

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Application Information

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IPC IPC(8): C12P9/00
Inventor 李小林
Owner 广州海莎生物科技有限公司
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