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Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin.

Pragasam, A. and Indira, T. N. and Gopala Krishna, A. G. (2002) Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin. Beverage and Food World, 29 (12). pp. 19-22.

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Abstract

Rice bran lecithin is not recovered in India due to the problems in degumming of crude oil followed by separation of the gums as wax always gets entrapped with the phospholipids. Therefore, an attempt was made to prepare rice bran lecithin in the laboratory by using water as a degumming agent followed by drying using drum drier or vacuum drying. The quality of rice bran lecithin has been evaluated with respect to the Indian specification for lecithin such as the acetone and benzene insoluble matters, phospholipids content, wax content and others. The characteristics such as benzene insoluble matter (0.17%, 0.11%, 0.3%), acid value (20.9, 28.7, 30.0), peroxide value (0.0, 9.9, 10.0) were comparable but the phospholipids content is slightly low (42.5%, 38.3%, 55.6%) for the rice bran lecithin vacuum dried, rice bran lecithin drum dried and commercial Indian soya lecithin respectively. The composition of International brands of soya lecithin has been compared with that of the laboratory purified rice bran lecithin. The content of phosphatidyl choline (30%), phosphatidyl ethanolamine (24%), phosphatidyl inositol (23%) and phosphatidic acid (14%) of purified rice bran lecithin preparation was also comparable with that of pure soyalecithin (PC: 32-35%, PE: 21-25%, PI: 15-17% and PA: 11-17%). The composition of rice bran lecithin compared well with that of soya lecithin. But both rice bran and soyabean lecithin were slightly darker in colour (60.4, 57.8 Lovibond colour uints) compared to the international brands of soya lecithin (51.5, 56.5 Lovibond colour units).

Item Type: Article
Uncontrolled Keywords: Phospholipids; Wax
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 08 Food Chemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Somashekar K.S
Date Deposited: 08 Jul 2011 09:06
Last Modified: 08 Jul 2011 09:06
URI: http://ir.cftri.com/id/eprint/4938

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