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Antioxidant Synergism Between Α-Tocopherol And A High Phosphatidylserine Modified Lecithin, Harshika Arora
Antioxidant Synergism Between Α-Tocopherol And A High Phosphatidylserine Modified Lecithin, Harshika Arora
Masters Theses
Phospholipids, such as phosphatidylserine (PS) have been shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase PS concentration. Enzyme activity was optimized as a function of pH and temperature using a high PC soybean lecithin. The …