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Abstract
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Article Information:
Isolation of Phospholipid from Egg Yolk with Ultrasonic Separation Technology
Yu-mei Jia, Xi-chuan Cao and Hong-tao Liu
Corresponding Author: Xi-chuan Cao
Submitted: October 19, 2013
Accepted: November 13, 2013
Published: March 10, 2014 |
Abstract:
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This study presented a new solution of isolation for phospholipid from egg yolks by ultrasonic wave. Degradation of phospholipid was discussed with the aggregation of micro-particles. The frequency of ultrasonic wave was 20 kHz. Lubricant was treated for 9 min under 0, 200, 400, 600W, respectively. It was showed that concentration of phospholipid reduced as ultrasonic power and time increased. Ultrasonic wave was useful for degradation of high molecular protein. Phospholipid secondary structure transforming was also observed, which was affected by ultrasonic wave. Suspension particles aggregated under the different ultrasonic wave condition. Content of the aggregation increased and volume of the aggregate reduced as ultrasonic treatment time increased.
Key words: Isolation, nutrition, phospholipid, ultrasonic wave separation, , ,
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Cite this Reference:
Yu-mei Jia, Xi-chuan Cao and Hong-tao Liu, . Isolation of Phospholipid from Egg Yolk with Ultrasonic Separation Technology. Advance Journal of Food Science and Technology, (3): 350-353.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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