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SOYBEAN OIL PHOSPHOLIPIDS: OCCURRENCE OF PROTEIN WITH PHOSPHOLIPIDS IN DEGUMMED SOYBEAN OIL
Abstract
Commercially degummed soybean oil was emulsified with thirteen times its weight of water then separated by continuous centrifugation. The pellet yielded protein material and phospholipids. Amino acid analysis indicated the protein from the degummed oil differed from soy protein isolate in amino acid profile. When the lyophilized centrifugate was dissolved in water, the phospholipids were identified by TLC as phosphatidylglycerol (PG), phosphatidylethanolamine (PE), phosphatidic acid (PA), phosphatidylinositol (PI), lysophosphatidylethanolamine (LPE), phosphatidylcholine (PC), lysophosphatidylinositol (LPI), and lysophosphatidylcholine (LPC). Three other bands of unknown compounds corresponding to previously reported unknowns were noted. When dried centrifugate was dissolved in chloroform-methanol (2:1. v/v), less phosphorus appeared in the less polar unknown bands than when dissolved in water. The PA/PE band increased from an average of 17.4% of the P to 32.9%. The LPE/PI band increased from 8.4% to 15.0%. The P in the less polar bands decreased from 33.3% of the total P to 13.8%. No further changes in the proportions of P in the bands were observed upon storage. Examination of interactions between bands indicate known phospholipids are components of unidentified bands. Phospholipid profiles of the centrifugate indicate phospholipids were removed proportionally rather than selectively as in the water hydration degumming process. This indicates removal of phospholipids due to sedimentation rather than hydration.
Subject Area
Food science
Recommended Citation
RUSHING, JOHN EUAL, "SOYBEAN OIL PHOSPHOLIPIDS: OCCURRENCE OF PROTEIN WITH PHOSPHOLIPIDS IN DEGUMMED SOYBEAN OIL" (1982). ETD collection for University of Nebraska-Lincoln. AAI8306504.
https://digitalcommons.unl.edu/dissertations/AAI8306504