Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal

摘要

Peony seed phospholipids (PPLs), a kind of multifunctional plant-like phospholipids were extracted from peony seed meal. We investigated the functional properties of PPLs and compared their emulsification performance in corn oil-peony seed oil o/w emulsion systems with that of soy lecithin (DPLs). The PPLs were characterized with the higher content of phosphatidylcholine (PC) (416 +/- 28 mg/g) and lyso-phosphatidylcholine (LPC) (43 +/- 14 mg/g) fractions, and lower content of phosphatidylethanolamine (PE) (71 +/- 13 mg/g). The polyunsaturated fatty acids showed higher content (83.25%), with the highest content of linoleic acid (46.05%) in PPLs. PPLsemulsions showed smaller average particle size and higher loaded peony seed oil content at pH 5, temperature 50 degrees C, and about 60% corn oil content. PPLs-emulsions imparted better hydroxyl radical scavenging efficiency and reducing power than DPLs. Our results suggest that PPLs can be used as emulsifiers with improved antioxidant properties.

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