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- Belayneh, Henok D.; Wehling, Randy L.; Cahoon, Edgar; Ciftci, Ozan N.
- Food chemistry 2018 v.242 pp. 139-146
- Camelina sativa; degumming; emulsifiers; emulsifying properties; emulsions; fatty acid composition; pH; phospholipase A1; saturated fatty acids; seed oils
- ... There is no information on the chemical composition of camelina seed lecithin; therefore, the objective of this study was to investigate the chemical composition and emulsifying properties of lecithin recovered from camelina seed oil by water (WDCL) and enzymatic degumming (EDCL) using phospholipase A1 (PLA1). The lecithin obtained by both WDLC and EDLC was rich in phosphatidylinositol (PI), and c ...