Emulsification Properties of Egg Yolk Lecithin and Various Phospholipids

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  • 卵黄レシチンおよび各種リン脂質の乳化特性
  • ランオウ レシチン オヨビ カクシュ リン シシツ ノ ニュウカ トクセイ

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<p>The emulsification properties of various phospholipids in egg yolk lecithin were evaluated using emulsion droplet size and surface potential (zeta potential). Five different phospholipids (phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine, phosphatidic acid and sphingomyelin) were assessed in this study. Also, cholesterol was employed as a co-emulsifier of phosphatidylcholine. Based on the results of mean diameter of oil droplets in emulsion, lysophosphatidylcholine and phosphatidylcholine showed excellent properties as emulsifiers. The results of zeta potential measurement identified phosphatidylcholine and phosphatidylethanolamine as excellent emulsifiers for the preparation of stable emulsions compared to the other phospholipids. Further, the addition of cholesterol to phosphatidylcholine resulted in increased stability of the emulsion.</p>

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