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KMID : 1024420150190040408
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Food Engineering Progress
2015 Volume.19 No. 4 p.408 ~ p.413
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Studies on Sinapine Removal in Surface-Active Substances Extracted from Defatted Rapeseed Cake
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Lee Eui-Seok
Kim San-Seong
Shin Jung-Ah
Chun Jin-Hyuk
Kim Sun-Ju
Lee Ki-Teak
Hong Soon-Tack
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Abstract
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In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.
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KEYWORD
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surface-active substances , sinapine removal , defatted rapeseed cake
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