摘要
研究了不同条件下对蛋黄中胆固醇去除率和β-环状糊精(β-cyclodextrin,β-CD)残留率的影响.结果表明,蛋黄经20 MPa均质,添加质量分数为8%的β-CD,经35℃混合10 min,4 000r/min离心10 min,胆固醇的去除率能够达到85%,此时β-CD的残留率为14.3%.
Influence of the optimum conditions of the different factors on removal rate of cholesterol from egg yolk and the residue percent of β-cyclodextrin, the optimum process parameters in lab-scale were obtained. The optimized result showed that with lower additive of cyclodextrin（8 % ）, the higher removal rate of cholesterol was reached（85 % ） without changing the nutritional values and the functional properties of egg yolk. When the homogeneous pressure was 20 MPa, 10 minutes for mixing by mixture at 35℃, 10 minutes for centrifuging at 4 000 r/min,the residue rate of β-cyclodextrin was 14.3 %.
出处
《河北师范大学学报（自然科学版）》
CAS
北大核心
2007年第4期518-521,共4页
Journal of Hebei Normal University：Natural Science
基金
吉林省教育厅2005年资助项目(430505010241)
关键词
蛋黄
胆固醇
Β-环状糊精
去除率
egg yolk
cholesterol
β-cyclodextrin
removal rate of cholesterol
