Name
Lisovaya Ekaterina Valerievna
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
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Articles count: 3
The article presents data, on the basis of which we
have concluded that the oil and phospholipids
contained in soy lecithins, the degree of unsaturation
of fatty acids differ significantly from oil and
phospholipids contained in sunflower lecithins, with
differences in the degree of unsaturation of fatty acids
of oil and phospholipids contained in sunflower and
soy lecithins, leads to differences in the content of
resonating protons, and, consequently, the level of
amplitude values of NMR signals of protons of the
investigated lecithins. It is established that the values
of the amplitudes of the NMR signals of protons of
each of the four components of sunflower lecithins
differ from the values of the amplitudes of the NMR
signals of protons the component of soy lecithins,
which confirms the differences in the composition and
content of fatty acids lecithins studied. Considering
quantitative characteristic of mass fraction of
substances insoluble in acetone, i.e. phospholipids, is
the sum of the amplitudes of the NMR signals of
protons of the third (A3) and fourth (A4) component,
was built the graphical dependence of the mass
fraction of substances insoluble in acetone, from the
value of (A3+A4)/ASIS, % which is described by the equation (correlation coefficient R2
=0,9911) of the
following form: y=0,8177x +2.52. Based on these
data, we have developed a rapid method of
determining the mass fraction of substances insoluble
in acetone, soy lecithin, eliminating the use of toxic
organic solvents, is environmentally safe, which is
protected by RF patent for the invention
The article presents a comparative assessment and
peculiarities of nuclear magnetic relaxation
characteristics of rapeseed and sunflower lecithin. It
was established, that lecithin’s nuclear magnetic
relaxation characteristics, namely, protons’ spin-spin
relaxation time and amplitudes of nuclear magnetic
relaxation signals of lecithin components, depend on
content of oil’s fat acids and phospholipids, contained
in the lecithin. Comparative assessment of protons’
spin-spin relaxation time of rapeseed and sunflower
lecithin components showed, that for their
identification protons’ spin-spin relaxation time of the
lecithin’ first component at 40°C and 60°C
temperature, when differences in values of protons’
spin-spin relaxation time of the sunflower and
rapeseed lecithin’ first component are most obvious,
should be used as an analytical parameter.
Comparative assessment of amplitudes of proton’s
NMR signals of sunflower and rapeseed lecithin
components showed, that relations, established earlier
for sunflower lecithin between mass share of
phospholipids (substances insoluble in acetone) and
the sum of amplitudes of proton’s NMR signals of the
third and fourth components, cannot be applied to
rapeseed lecithin; that is for the development of an
express method for determination of mass share of
substances insoluble in acetone (phospholipids) in
rapeseed lecithin, it is necessary to carry out additional
research with the purpose of clarifying the mentioned
relations
The article shows using plant phospholipids (lecithin)
in the manufacture of bakery products. The article
analyzes the patented ways of using phospholipids
products (lecithin) in the production of bakery products
in Russia and abroad. Patent search was conducted
over the period from 1935 to 2015 on databases of
patent offices of the United States, Japan and the
European Patent Organisation. Conducted analysis led
to the conclusion about the widespread use of
phospholipids in bakery products. It was determined
that generally there are used lecithins derived from
sunflower, soybean and peanut oil, but the lecithins
obtained from rapeseed oil production which are
significant not only in Russia, but also abroad, are not
used. Due to this, there were made conclusions about
scientific and practical interest to study effectiveness of
lecithin derived from rapeseed oil, to improve the
quality, nutritional value and longer preservation of
freshness of bakery products