Gyaran waken soya phospholipid, wanda kuma aka sani da hydroxylated lecithin, samfurin waken soya phospholipid ne da aka gyara ta sinadarai.

Yana ?aukar phospholipid na halitta azaman albarkatun ?asa, ta hanyar maganin gyare-gyaren sinadarai irin su hydroxylation, sannan ta hanyar jiyya ta jiki da sinadarai, ragewar acetone da sauran matakai, kuma a ?arshe sami foda da granular mai ba tare da samfur mai ?aukar kaya ba. Tsarin samarwa ya sanya phospholipid waken soya da aka gyara ya fi kyau fiye da phospholipid na halitta dangane da emulsification da hydrophilicity.

Manyan abubuwan da aka gyara da kaddarorin phospholipids na waken soya da aka gyara

Babban abubuwan da aka gyara na phospholipids waken soya sun ha?a da choline phosphate, choline phosphate, phosphatidylic acid da inositol phosphate. Wadannan sinadarai suna hydroxylated da sinadarai irin su hydrogen peroxide, benzoyl peroxide, lactic acid da sodium hydroxide yayin aiwatar da gyaran fuska, don haka ya ba su kayan jiki na musamman da sinadarai.

Properties: Modified waken soya phospholipids ne kullum haske rawaya zuwa rawaya foda ko granular, sauki sha danshi, tare da musamman "bleaching" dandano, partially mai narkewa a cikin ruwa, amma yana da sauki samar da emulsion a cikin ruwa, da kuma sauki tarwatsa da hydrate fiye da general phospholipids.

Aikace-aikacen phospholipids waken soya da aka gyara a cikin masana'antar abinci

Phospholipids abubuwa ne masu darajar sinadirai masu yawa kuma ana amfani dasu sosai a masana'antar abinci kamar margarine, kayan gasa, alewa, abubuwan sha da sauransu.

1.Margarine da ragewa. A karkashin takamaiman yanayin tsari, phospholipids na iya yin nau'in margarine W / O nau'in (man a cikin ruwa) ko nau'in O / W (ruwa a cikin mai) nau'ikan samfuran biyu.

2.Kayan gasa. ?ara phospholipids a cikin kullu na gurasa, biscuits da pastries na iya inganta shayar da ruwa ta hanyar amfani da abin da ke tattare da shi, ta yadda za'a iya ha?uwa da gari, ruwa da mai cikin sau?i a ko'ina, ha?aka kullun da ?ara yawan samfurin.

3.candy. A daban-daban kayayyakin alewa, Bugu da kari na phospholipid taimaka wajen m emulsification na syrup da man fetur, zai iya inganta wetting sakamako, sa alewa bayyanar santsi, rage danko na albarkatun kasa, shi ne conducive aiki, ?ara uniformity da kwanciyar hankali na samfurin, kuma shi ne mai kyau saki wakili.

4.Shaye-shaye. A cikin foda ko abin sha na crystalline, ?ara adadin phospholipid da ya dace za a iya amfani dashi azaman emulsifier da wetting wakili. Ana iya amfani da phospholipids azaman emulsifiers da stabilizers a cikin samar da ice cream. Phospholipids sune masu ha?akawa masu kyau a cikin samar da O/W (mai-in-ruwa) abubuwan sha na emulsion.

5..Abincin gargajiya. An samo Lysophospholipids ta hanyar enzymolysis na waken soya phospholipids tare da phospholipase A1. An yi amfani da Lysophospholipids zuwa noodles kuma an auna su ta hanyar mikewa da hannu, mai nazarin rubutu TPA da kuma shimfi?awa. Sakamakon ya nuna cewa ?ari na lysophospholipids ya inganta ha?akar kullu. Yana iya yadda ya kamata hana sabon abu na hadawa miya lalacewa ta hanyar sitaci narkewa, rage lokacin dafa abinci na noodles, da kuma inganta mataki na mannewa, elongation da santsi na dafa noodles.

6.Lysophospholipids an shirya su ta hanyar hydrolysis na waken soya phospholipids ta amfani da phospholipase A2 a matsayin mai kara kuzari. An yi nazarin kaddarorin rheological na kullu tare da waken soya phospholipids da lysophospholipids. Sakamakon ya nuna cewa lysophospholipids sun inganta lokacin samuwar, kwanciyar hankali da ?arfin ?arfin kullu, da kuma inganta halayen rheological da kuma yin burodi na gari.

Baya ga aikace-aikacen da ke sama, ana iya amfani da phospholipids a cikin aikace-aikacen magunguna da masana'antar kiwon lafiya, kamar phospholipids ana iya amfani da su azaman emulsifiers na magunguna. Hakanan za'a iya amfani da phospholipids azaman kayan abinci mai gina jiki don dabbobi da kiwo, kuma ana amfani dasu a masana'antar abinci.