[Technological properties of corn oil phospholipids]
2008
Illarionova, V.V. | Kesaeva, O.A. | Kornen, N.N., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
Some technological qualities of food activated phospholipids (AP) produced from unrefined corn oils by using soft modes of mechanic-chemical and chemical activation were studied. The physico-chemical properties of corm AP (weight fraction of phospholipids, moisture and volatile matters; acidity acid of oils; peroxide number) compared to sunflower AP having high technological properties are presented. The surface activity in the phase boundary of oil-water model was analyzed. As is shown, corn AP have higher surface activity compared to sunflower AP, therefore, they can be recommended as emulsifiers in producing mayonnaises, margarines, spreads, flour confectionery and other foods. An ability of AP to adjust baking qualities of wheat flour is marked, in particular the research data are given where corn AP increase the elasticity of flour gluten allowing using corn AP to correct the technological properties of the flour in producing flour confectionery.
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