| β—环糊精脱除蛋黄液中胆固醇的三种工艺流程比较 |
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| 引用本文： | 张佳程,骆承庠. β—环糊精脱除蛋黄液中胆固醇的三种工艺流程比较[J]. 食品科技, 1999, 0(4) |
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| 作者姓名： | 张佳程 骆承庠 |
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| 作者单位： | 河北农业大学食品科学系(张佳程)，东北农业大学食品学院(骆承庠) |
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| 摘 要： | 本试验在Ｓｍｉｔｈ等的研究基础上，确证β—环糊精脱除蛋黄液中胆固醇的最佳工艺流程为：蛋黄液→稀释→调整→ｐＨ值→加热至５０℃→加β—环糊精→混合１０ｍｉｎ→冷却至４℃，静置１ｈ→以３５００ｒ／ｍｉｎ离心１０ｍｉｎ→取上层液→干燥。该流程可避免蛋黄发生胶凝化作用，便于操作，并在产品中保持了较多的磷脂成分
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| 关 键 词： | β—环糊精；蛋黄；胆固醇 |
Cholesterol from Egg Yolk Liquid Using Cyclodextrin |
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| Zhang Jiacheng Luo Chengxiang. Cholesterol from Egg Yolk Liquid Using Cyclodextrin[J]. Food Science and Technology, 1999, 0(4) |
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| Authors: | Zhang Jiacheng Luo Chengxiang |
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| Abstract: | In the optimum procedure developed in this paper based on Smith etal.(1995),egg yolk was diluted,adjusted to pH 11,heated to 50,and added Cyclodextrin;the slurry was mixed for 10min,cooled to 4,stood for 1h,and centrifuged for 10min;the supernatant was dryed.The gelation could be avoided during pH adjustment in this procedure and more phospholipids could be retained in the final products. |
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| Keywords: | Cyclodextrin Egg yolk Cholesterol |
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