Soybean phospholipids are products extracted from the oil feet of soybean oil, and the content in soybeans is 1.0% to 3.2%. It is an ester of glycerin, fatty acid, choline or cholamine, soluble in oils and non-polar solvents. The composition of soybean phospholipid is complex, mainly containing lecithin (about 34.2%), cephalin (about 19.7%), inositol phospholipid (about 16.0%), phosphonate serine (about 15.8%), phosphatidic acid (about 3.6%) and other phospholipids (about 10.7%). The three most important phospholipids are: lecithin, which is composed of glycerin, fatty acid, phosphoric acid and choline; cephalin, which is similar in structure to lecithin, contains aminoethanol instead of choline; inositol phospholipid, It is composed of glycerin, fatty acid, phosphoric acid and inositol. Soybean phospholipid plays an important role in fat metabolism, muscle growth, nervous system development and anti-oxidative damage in livestock and poultry. In recent years, soy lecithin has been used as a feed additive to replace part of the fat and has been initially used in the feed industry. 1. Physicochemical properties of soybean phospholipids Pure soy phospholipids are a white solid substance at high temperatures and become pale yellow or brown due to refining treatment and air contact. Soybean phospholipid is soluble in oils, fatty acids, organic solvents such as benzene and ether, partially soluble in ethanol, extremely insoluble in acetone and methyl acetate, and insoluble in water. Phospholipids have the property of hydrophilic colloids, which can absorb water and swell when exposed to water, so that their solubility in oils and fats is greatly reduced and precipitates from oil. In the phospholipid molecule, there are hydrophilic groups of phosphate and amino alcohol and hydrophobic groups of carbon-hydrogen bonds, so the phospholipid can act as a surfactant, and the two incompatible phases of water and oil form a stable emulsion. This is because phospholipids form an interfacial layer between water and oil to reduce the surface tension between oil and water and become a good emulsifier and dispersant. Phospholipids are unstable in the air or in sunlight, easily oxidized and rancid and blackened, but are relatively stable in oils and fats. Phospholipids have good heat resistance, but temperatures over 150 ° C will gradually decompose. Phospholipids are easily hydrolyzed under acid-base conditions, and the products are fatty acids, glycerol, phosphoric acid, amino alcohols, and inositol. 2, the type of soybean phospholipids According to the different processing steps of soybean phospholipids, they can be divided into the following types: 2.l Natural crude phospholipid It is prepared by vacuum dehydration of by-product (oil foot) of soybean refined oil, also known as concentrated soybean phospholipid. The product has an acetone insoluble matter (phospholipid and glycolipid) content of 60% to 64%, and a soybean oil content of 36% to 40%. 2.2 Modified Soybean Phospholipid It is made of chemically modified concentrated soybean phospholipid with good hydrophilicity and oil-in-water (O/W) emulsification function. There are three main modification methods: physical method, chemical method and enzymatic method. Its acetone insoluble content is the same as that of natural crude phospholipids, but its emulsification and hydrophilic properties are significantly improved compared with concentrated soybean phospholipids, so it has greater advantages in feed addition performance, liquid feed preparation and energy digestion and absorption. It is widely used in feed. 2.3 Powder Soybean Phospholipid It is a high-purity phospholipid product obtained by removing concentrated soybean phospholipids from acetone and oil. It is also called deoiled phospholipid powder. The color is beige or light brown, in the form of powder and granules, and the acetone insoluble content is 95% to 98%. 2.4 The purified soybean phospholipids obtained by acetone precipitation can be purified by ethanol oil extraction. After ethanol treatment, it is divided into alcohol soluble fraction and alcohol insoluble fraction. The alcohol-soluble part of the phospholipid has a high content of choline and enhances its hydrophilicity, and is an O/W type emulsifier; the alcohol-insoluble part is divided into phosphatidic acid ethanolamine and phospholipid cold muscle alcohol, and is a W/O type emulsifier. 2.5 Phospholipid oil is a phospholipid product diluted with vegetable oil and fatty acid. It has low viscosity and is easy to pump or spray. The phospholipid content is generally from 30% to 52%. 2.6 Powdered soybean phospholipids are solid powdered products formed by liquid phospholipid loading. The phospholipid content is from 10% to 50%. 2.7 Bleached soybean phospholipids The phospholipids are further dehydrated by hydrogen peroxide bleaching and have a water content of less than 1%. 3, the physiological nutrition of soybean phospholipids The main components of soybean phospholipid products are oils, phospholipids, choline, unsaturated fatty acids and vitamin E. Phospholipids are an important part of biofilms and are an indispensable component of animal brain, nerve tissue, bone marrow and internal organs. They are very important for the growth and development of young animals. Most of the phospholipids are present in the cell wall matrix, cell membrane, myelin sheath, mitochondria and microsomes in the form of lipoprotein complexes, which serve to make non-polar substances highly permeable. Phospholipids are also involved in the metabolism of lipids and promote the digestion of lipids in feed. Absorption, transport and synthesis to prevent the production of fatty liver. Phospholipids not only participate in the metabolism of fatty acids, but also improve the absorption of vitamin A. Phospholipids are also involved in the activity of sodium and potassium ions, activating some nerve tissues. The essential fatty acids in phospholipids and unsaturated fatty acids are indispensable components of tissue cells, which can also enhance the function of tissues and organs, improve the vitality of the animal's immune system, and enhance anti-stress and disease resistance. Choline can save some methionine in animals. Linoleic acid and linolenic acid in oils and fats are not synthesized by animal bodies. They are indispensable for cell structure and body metabolism and must be taken from feed. Vitamin E has an antioxidant effect that protects other vitamins and unsaturated fatty acids in the feed.
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