Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. (1st May 2020)

• Record Type: Journal Article
• Authors: Nikolaeva, Tatiana; Rietkerk, Tim; Sein, Arjen; Dalgliesh, Robert; Bouwman, Wim G.; Velichko, Evgenii; Tian, Bei; Van As, Henk; van Duynhoven, John
• Is Part Of: Food chemistry. Volume 311(2020)
• Publication Date: 2020-05-01
• Subjects: Water degumming -- Enzymatic degumming -- Phospholipid -- Lamellar liquid-crystalline structure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.126017
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Upon enzymatic treatment gums contain a range of amphiphilic conversion products. This leads to more swollen water layers in the liquid-crystalline gum phase. Degumming treatments can be differentiated by molecular mobility at the level of the amphiphilic bilayers. Total amount of gum and amphiphilic lipids can be quantified by Time-Domain NMR. Abstract: Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concentrations. For ED, phospholipase C (PLC), phospholipase A2 (PLA2) and a mixture of phospholipases Purifine 3G (3G) were used. Both WD and ED resulted in lamellar liquid-crystalline phases, however, of different topology. The dependence of the bilayer spacings (as observed by SANS and SAXS) on the ratio between amount of water and amphiphilic lipids differed for WD and PLA2 ED vs PLC and 3G ED. This difference was also observed for dynamics at molecular scale as observed by time-domain (TD) NMR and attributed to partial incorporation of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED. Feasibility of using TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was demonstrated.