Study On The Refinement And Application Of Sesame Oil Phospholipid

Nowadays, there are still some obstacles on producing high quality phospholipid. Forexample, the acetone insolubles content is relatively low and the colour is much deep. What`smore, the research about the application of sesame oil phospholipid have being blank. In thisresearch, the sesame oil sediment is used as the raw material producing sesame oilphospholipid and the aim achieves to expend its commercial production and application undertheoretical basis. This experiment mainly studies on the process of isolating the sesame oilfrom phospholipid concentrate with NaCl, then decoloration with H2O2and extracting crudelecithin with ethanol. Also, the sesame oil phospholipid is studied as a flour improver andgrease application of antioxidants in steamed bread and biscuits.The optimal conditions of emulsion breaking were as follow: salting out temperature90℃, NaCl amount3%, salting out time for20min, preheat temperature40℃, under theseconditions, sesame concentrated phospholipids was obtained with cetone insoluble mattercontent56.82%and its HLB value is4.2.By single factor experiments and orthogonal experiments, the optimal conditions were asfollow: the volume fraction of the hydrogen peroxide8%, time30min, temperature40℃.Under optimum conditions, the color of crude sesame phospholipid changed from brown topale yellow and decolourization ratio was99.1%.The optimal conditions of extracting crude lecithin were as follow: the ratio of ethanolamount to phospholipid mass12:1, ethanol content is90%, temperature40℃, extracting timefor20min. Under this condition, lecithin content is improved from23.88%to52.38%.Sesame powder phospholipid as flour improvers were added to flour. The researchresults show that sesame powder phospholipid can improve the capability of fermentationactivity of yeast in dough and increases the volume of dough. In dough rheological properties,sesame phospholipids play a certain increase of flour tendons and rub resistant function;Sesame powder phospholipid can obviously improve the sensory quality of steamed bread anddelay the retrogradation of steamed bread. It is advisable to add amount to0.8%.Sesame phospholipid is added in the biscuit ingredients which can effectively improvethe sensory quality of cookies, make the length and the volume increased, the thickness isreduced and phospholipids have the effect of the surface color of the biscuit when phospholipid content is between0.4%~0.6%and the surface of the biscuit is golden lusterwithout coke side; Sesame oil phospholipid can improve quality and structure of the biscuitby reducing the hardness and chewiness. Sesame phospholipid added into the biscuitingredients can effectively extend the biscuits in the cooking oil oxidation induction period.When phospholipid content is0.4~0.8%, it can increase its oxidation induction periodobviously. It is advisable to add amount to0.6%.