Do You Know The Physicochemical Properties Of Soy Lecithin?
Published on Oct. 12, 2019
Phospholipid is a kind of pure natural nutritious health food. It has a wide range of sources, mainly in the cells of animals and plants. It is the main component of biological cell membranes. There are many heart, liver, brain, kidney, bone marrow and eggs in animals. The plant seeds are concentrated in oil crops, such as peanut kernel phospholipids, which are 0.4-0.63%.
Soya Lecithin is a life-based substance. It is not only an important component of human biofilm, but also a source of choline and fatty acids. It plays a key role in maintaining the physiological activity of biofilms and the normal metabolism of the body. Known as "vascular scavenger", lecithin is a comprehensive nutritional supplement that is often added to prevent and improve cardiovascular and cerebrovascular diseases, brain and brain, prevent fatty liver and cirrhosis, and beautify the skin. effect.
Pure products such as lecithin and cephalin are white waxy solids and crystallize at low temperatures. Since the phospholipid molecule contains a large amount of unsaturated fatty acid, it is easily oxidized by oxygen in the air. After standing for a while in the air, the peroxide-forming polymer changes its color from white to yellowish brown, and turns brownish black over time.
The color of Lecithin Powder comes mainly from two parts: one is brought into the soybean material, like carotenoids, chlorophyll, etc.; the other part is the brown substance produced during processing. The amine group in the browning reaction may be the phospholipid cholestyramine in the phospholipid, and the free quinone in the phospholipid, the bound saccharide may provide the aldehyde group required for the Le browning reaction. The aldehyde group formed by the unsaturated fatty acid in the phospholipid upon oxidation may also be a factor in the formation of the aldehyde amine condensation reaction. The brown material in phospholipids is characteristic of many aldehyde amine condensation products in foods. Study on the degree of oxidation of lecithin: The unsaturated bond in the lecithin molecule is easily oxidized by the structure which combines with oxygen to form a diene bond, and the color changes from white to yellow or brown. After oxidation of lecithin, the resulting liposome has a low encapsulation efficiency, an increased leakage rate, and hemolytic toxicity, so the degree of oxidation should be controlled. The dilute structure formed by oxidation of lecithin has an absorption at 233 nm.
If you have any other questions, feel free to contact Soya Lecithin Powder Manufacturer.