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Titre du document / Document title

Extraction of egg-yolk lecithin

Auteur(s) / Author(s)

PALACIOS Luz E. (1) ; TONG WANG (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, Iowa 50011-1061, ETATS-UNIS

Résumé / Abstract

In this research, the extraction of egg-yolk lecithin with ethanol was studied. Extraction was performed with deoiled and undeoiled yolks and with heated and unheated yolks. The yield of the extracted fraction relative to the initial material, phospholipid (PL) purity, and cholesterol content of both the PC-enriched fractions and the remaining PL fractions were determined. The yield and PL purity of the PC-enriched fractions obtained from the undeoiled yolks were 23.9 and 35.7%, and those obtained from deoiled yolks were 13.5 and 53.3%. The recovery of total PL in the two fractions was higher from the undeoiled (70%) than from the deoiled yolks (60%). However, heating had a negligible effect on PL extraction. Better enrichment of PC was observed by extraction from the undeoiled than from the deoiled yolks. The cholesterol content of the PC-enriched fraction obtained from the undeoiled yolks was much higher than that from the deoiled yolks.

Revue / Journal Title

Journal of the American Oil Chemists' Society    ISSN  0003-021X 

Source / Source

2005, vol. 82, no8, pp. 565-569 [5 page(s) (article)] (20 ref.)

Langue / Language

Anglais

Editeur / Publisher

Springer, Heidelberg, ALLEMAGNE  (1947) (Revue)

Mots-clés anglais / English Keywords

Lipids

;

Egg product

;

Oils and fats industry

;

Phospholipid

;

Cholesterol

;

Phosphatidylcholine

;

Egg yolk

;

Extraction

;

Mots-clés français / French Keywords

Lipide

;

Ovoproduit

;

Industrie corps gras

;

Phospholipide

;

Cholestérol

;

Phosphatidylcholine

;

Jaune oeuf

;

Extraction

;

Mots-clés espagnols / Spanish Keywords

Lípido

;

Ovoproducto

;

Industria cuerpos grasos

;

Fosfolípido

;

Colesterol

;

Fosfatidilcolina

;

Yema de huevo

;

Extracción

;

Mots-clés d'auteur / Author Keywords

Cholesterol

;

egg yolks

;

extraction

;

lecithin

;

phospholipids

;

Localisation / Location

INIST-CNRS, Cote INIST : 204, 35400013271383.0040

Nº notice refdoc (ud4) : 17126581



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