In this study, lecithin obtained from acid degumming of canola oil was fractionated with absolute ethanol. The lipid composition and emulsifying properties of the resulting fractions were investigated. The results showed that phosphatidylcholine and lyso-phosphatidylcholine were greatly enriched in the ethanol soluble fraction (ESF), accounting for 43.79% and 13.21% of ESF, respectively. Phosphatidylinositol, lyso-phosphatidylinositol and phosphatidic acid, as a group, were enriched in the ethanol insoluble fraction (EIF), accounting for 37.4% of EIF. ESF and EIF promoted oil/water (o/w) emulsions as stable as the parent canola lecithin. EIF was not better than the parent lecithin as w/o emulsifier. This information is critical for evaluating the potential utilization of these canola lecithin fractions as emulsifiers or sources of specific phospholipid.
Keywords: Acid degumming; Emulsifying property; Fractionation; Lecithin; Phospholipid.
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