Enzymatically treated phosphatides

Chemistry: molecular biology and microbiology – Process of utilizing an enzyme or micro-organism to destroy... – Treating animal or plant material or micro-organism

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426 7, 426662, C11C 100, A23J 700

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active

043992242

ABSTRACT:
It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.

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Kirk-Othmer Encyclopedia of Chemical Technology, 2nd Edition, vol. 12, p. 347.
Enzyme Nomenclature Recommendations-International Union of Pure and Applied Chemistry & International Union of Biochemistry (1972), pp. 212-218.

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