Lecithin fatty acid profile

Transesterification. Transesterification allows for the incorporation of free fatty acids into lecithin molecules. Unhydrolyzed lecithin contains two fatty acids, and the fatty acid moiety can be different at the two positions on the phospholipid molecule. The fatty acid composition can have an effect on the stability and functionality of the lecithin. Changes in the fatty acid composition can be done through transesterification (165). Transesterification using lipases can be used for the addition of polyunsaturated fatty acids to lecithin to enhance the essential fatty acid profile, or to improve functionality (166). 

The phospholipid fraction comprised 2.9% of the crude oil. The composition is 55.8% PC, 18.7% PE, 17.2% PI, 2.8% LpoPC and 5.5% others (Scheerens and Berry, 1986). The composition is very similar to soybean lecithins and may indicate possible commercial uses. The fatty acid profile of isolated phospholipids revealed interesting contrasts to common patterns of the triglycerides fraction. Greater proportions of myristic and palmitic acids (7.4% and 21.45%) were found in the phospholipid fraction. 

Fig. 6.2 Ti me profiles of disappearance of cis fatty acid residues obtained by photolysis of egg yolk lecithin in isopropanol. Conditions ...

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