TECHNOLOGY FOR PRODUCING FOOD ADDITIVES – HYDROLYZED LECITHINS

The aim of research is to develop a technology for producing food additives – hydrolyzed liquid lecithins with a given content of lysophospholipids. The objects of the study are hydrolyzed liquid lecithins obtained as a result of partial enzymatic hydrolysis of phospholipids contained in sunflower defatted lecithin. Hydrolysis was carried out in laboratory conditions using the enzyme preparation ROHALASE PL-XTRA containning phospholipase A2 of microbial origin. The reaction medium for hydrolysis was prepared by mixing defatted lecithin and distilled water, preheated to 50 °C, in a ratio of 1 : 4 (by weight), adding a buffer solution to obtain a given pH value of the medium and the enzyme preparation in a dosage calculated taking into account the content of phospholipids in lecithin and enzyme activity. The hydrolysis process was carried out with constant stirring and maintaining the temperature at a given level. The efficiency of hydrolysis was estimated by the degree of substrate conversion, i.e. phospholipids in lecithin, taking into account the degree of conversion of individual phospholipid groups, as well as their total conversion. The efficiency of using ROHALASE PL-XTRA for obtaining hydrolyzed lecithins with a given content of lysophospholipids was established. Varying the pH values of the reaction medium in the range from 3.5 to 4.0 and adding calcium chloride to the reaction medium in the form of 0.1 M and 0.4 M aqueous solutions did not significantly affect the efficiency of the hydrolysis process. The efficient modes of the process of hydrolysis of defatted lecithin using the enzyme preparation ROHALASE PL-XTRA at a dosage of 1.0 % of the lecithin weight were determined. Hydrolyzed liquid lecithins with a given degree of total conversion of phospholipids of 40 and 60 % and a content of lysophospholipids (22.4 ± 1.0) and (32.9 ± 1.0) %, respectively, were obtained. Further promising studies are studies in the field of assessing the effectiveness and features of the manifestation of properties of the obtained food additives to justify their use in food technology.