초임계 이산화탄소에 의한 난황분의 추출

Supercritical Carbon Dioxide Extraction of Dried Egg Yolk

  • 발행 : 1997.10.01

초록

Investigations were performed on the effects of extraction temperature, pressure, time on solubility and selectivity of egg yolk lipid and cholesterol, and color and fatty acid composition of the residue in supercritical carbon dioxide(SC-Co$_2$) extraction. Lipid and cholesterol solubility increased as the increase of Co$_2$ density and was found to strongly depend on the extraction pressure rather than the extraction temperature. The relative concentration of cholesterol in the extract increased with an increase in temperature and decreased with an increase in pressure and extraction time. extraction of dried eg yolk for 3hr at 4$0^{\circ}C$/276 bar removed 46.1% of cholesterol from the residual egg yolk with a yield of 63.2%. SC-Co$_2$ extraction produced a lighter color egg yolk with less redness and yellowness. As the extraction time increased, the resultant residual egg yolk became more saturated with fatty acids. SC-$CO_2$ extraction offers a safe, natural method for removing cholesterol from dried egg yolk.

키워드

참고문헌

  1. The Lancet v.21 Adipose tissue and platelet fatty acids and coronary heart disease in scottish men Wood, D. A.;Butler, S.;Riemersma, R. A.;Thomson, M.;Oliver, M. F.;Fultone, M.;Birtwhistle, A.;Elton, R.
  2. Arch Pathol. Lab. Med. v.112 Dietary cholesterol and human coronary heart disease Stamler, J.;Skekelle, R.
  3. Dietary guideline for healthy American adults American Heart Association
  4. Words Poultry Sci. J. v.44 Modifying egg yolk cholesterol in the domestic fowl-a review Hargis, P S
  5. Poultry Sci v.60 Extraction and processing of various components from egg yolk Larsen, J. E.;Froning, G W
  6. Poultry Sci v.70 Lipid composition of hexane and supercritical carbon dioxide reduced cholesterol dried edd yolk Warren, M. W;Ball, H R. J.;Froning, G. W.;Davis, D. R.
  7. J Food Sci v.60 Cholesterol reduction in lipid egg yolk using β-cyclodextrin Smith, D. M.;Awad, A C.;Bennink, M. R;Gill, J. L.
  8. J. Food Sci. v.61 Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO₂ extraction Bringe, N A.;Howard, D. B.;Clark, D. R.
  9. J. Food Sci. v.61 Supercritical CO₂ extraction of egg yolk: impact of temperature and entrainer on residual protein Arntfield, S. D.;Bulley, N. R.;Crerar, W. J.
  10. First international symp. on supercritical fluids Supercritical fluid processing: current research and operation Krukonis, V. J.;Perrut, M.(ed.)
  11. J Korean Soc. Food Nutr v.23 Continuous cocurrent extraction of milk fat by supercritical carbon dioxide Lim, S.;Rizvi, S. S. H.
  12. Fat and cholesterol reduced foods Supercritical fluid extraction of cholesterol from liquid egg Novak, R. A.;Reihtler, W. J.;Pasin, G.;King, A. J.;Zeidler, G;Haberstron, C.(ed.);Morris, C. E.(ed.)
  13. Methods of enzymatic bioanalysis and food analysis Boehringer Mannheim
  14. Agric. Biol. Chem. v.50 Modification of butter oil by extraction with supercritical carbon dioxide Shishikura, A;Fujimoto, K.;Kaneda, T.;Arai, K.;Saito, S.
  15. Proceedings 2nd international symposium on supercritical fluids Extraction/fractionation of egg yolk using SC-CO₂and alcohol entrainers Bulley, N. R.;Labay, L.;McHugh, M A(ed)
  16. Supercritical fluid processing of food and biomaterials Supercritical fluid fradctionation of butter oil Majewski, W.;Mengal, P.;Perrul, M.;Ecalard, J. P.;Rizvi, S S. H.(ed.)
  17. J. Food Sci. v.53 Supercritical carbon dioxide extraction of carotene and lutein from leaf protein concentrates Favati, F.;King, J W;Friedrich, J P.;Eskins, K.
  18. 한국식품과학회지 v.27 초임계 이산화탄소에 의한 딩근 중의 베타카로텐 추출 임상빈;좌미경
  19. Fat and cholesterol reduced foods Supercrdditical fluid extraction of cholesterol from dried egg Froning, G. W.;Haberstron, C(ed.);Morris, C E.(ed.)