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- W4385339932 abstract "The widespread use of vegetable lecithins in food technologies is primarily due to their technological properties, as well as their high bioactive effect. These properties of lecithins are due to the phospholipids included in their composition. It should be noted that in recent years, the use of modified lecithins with desired composition and properties in food technologies has become increasingly interesting. The aim of the study was a comparative assessment of the particulars of the chemical composition of phospholipids contained in fluid soybean and fluid sunflower lecithins to justify the choice of vegetable lecithin as a feedstock for the production of modified lecithins. It has been established that the phospholipids of fluid soybean lecithin differ from the phospholipids of fluid sunflower lecithin, firstly, by a higher content of the most valuable among the types of phospholipids - phosphatidylcholines - by 7.2%, as well as a higher content of phosphatidylserines and phosphatidic acids, namely, by 2.2% and 4.0%, respectively, secondly, a higher content of acyls of saturated fatty acids (by 3.69%), including palmitic and stearic acids, as well as a lower content of acyls of monounsaturated fatty acids (by 3.68%), including oleic, thirdly, a higher content of the sum of polyvalent metals (2.5 times), including calcium, magnesium, cuprum and ferrum, while polyvalent metals showed a higher content of calcium and magnesium. As a result of a complex of studies, the choice of fluid soy lecithin as a feedstock for the production of modified lecithins is substantiated." @default.
- W4385339932 created "2023-07-29" @default.
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- W4385339932 date "2023-01-01" @default.
- W4385339932 modified "2023-09-27" @default.
- W4385339932 title "Comparative Assessment of the Particulars of the Chemical Composition of Phospholipids of Soybean and Sunflower Lecithins" @default.
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- W4385339932 doi "https://doi.org/10.1007/978-3-031-36960-5_101" @default.
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