Performances of phospholipids and changes of antioxidant capacity from rapeseed oil during enzymatic degumming

Abstract

In this study, the performances of phospholipids and changes of antioxidant capacity during enzymatic degumming (ED) were investigated. For the performances of phospholipids, the main non-hydratable phospholipids (NHPs) were deduced to be phosphatidylethanolamine (PE) and phosphatidylinositol (PI), whereas the phosphatidic acid (PA) content is extremely low. In the acidification stage or in combination with pH adjustment, PE, PI, and PA contents in NHPs were substantially decreased. In enzymatic hydrolysis, the hydrolysis of NHPs in citric acid buffer system was substantially better than that in others. The hydrolysis rates for phosphatidylcholine and PE were relatively rapid. The results of the hydrolysates showed that phospholipase A1 (PLA1) and PLA2 had hydrolytic activity towards PI and PA but phospholipase C (PLC) did not. PLC showed hydrolytic activity against sphingomyelin, whereas PLA1 and PLA2 did not. Regarding to antioxidant capacity, significant decreases were observed during ED. The 2,20-diphenyl-1-picrylhydrazyl for hydrolysis experiment with PLA1 and PLA2 were significantly lower than that for other treatments with the same amount of water (P < 0.05). Additionally, in the perspective of industrial application, ED is green, efficient, and mild. The results of this study provide the theoretical support for the industrial application of ED.