Summary: Camelina lecithin was obtained by water and enzymatic degumming. The major phospholipid in camelina lecithin was phosphatidylinositol. Enzyme-degummed camelina lecithin contained more lysophospholipids. Enzyme-degummed camelina lecithin generated more stable emulsions. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications. Link: https://www.sciencedirect.com/science/article/pii/S0308814617314176
Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016 Summary: Camelina gum (CG) was characterized on the physicochemical properties including rheological properties, chemical compositions, morphological property, and thermal properties. The results showed that dried CG has porous structure and polysaccharides and protein content of ...
