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RISS 인기검색어
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- 저자 : 김일준(I . J . Kim) (검색결과 3 건)
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반응표면분석법을 이용한 난황에서의 콜레스테롤 분리를 위한 Aqueous Extraction 조건확립
김일준(I . J . Kim),김영호(Y . H . Kim),이성욱(S . W . Lee),이무하(M . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.3
A response surface method with three reaction variables(pH, NaCl and temperature) was used to establish the optimum conditions for the aqueous extraction of cholesterol from egg yolk. Egg yolk was mixed with various NaCl solutions(concentrations, 0∼20%) in a ratio of 1 : 1.5(v/v), adjusted to various pHs(pH 4∼8) and then incubated for 5 minutes in a water bath at different temperatures (20∼60℃) with stirring. The egg yolk treated as above was centrifuged with 35,000 rpm at 15℃ for 4 hours to produce 4 fractions, from which the gel-type oil fraction and oil fraction, containing most of the egg yolk lipid, were analyzed for lipid, cholesterol and protein. From the response surface method, the optimum conditions for lipid separation was pH 6.60, 18.9% NaCl and temperature of 37.5℃ with the predicted yields of 79.9% lipid and 77.7% cholesterol. However, actual aqueous extraction under the optimum conditions resulted in lower separation with 71.88% lipid and 69.6% cholesterol than the theoretical values. Under the optimum conditions, the effects of egg yolk dilution ratio, centrifugation speed, centrifugation temperature, the addition of EDTA or stirring time on the cholesterol separation of the geltype oil fraction and oil fraction were investigated. The dilution ratio of 1:4, 45,000 rpm of centrifugation speed, and 25℃ centrifugation temperature were chosen as optimum conditions considering not only cholesterol but also protein fraction yield. The addition of EDTA or stirring time did not have any significant effect on the cholesterol separation.
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Aqueous Extraction 공정을 이용한 난황에서의 콜레스테롤 분리
김일준(I . J . Kim),김영호(Y . H . Kim),김동훈(D . H . Kim),이무하(M . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.5
The effect of the addition of com oil(10%, 20%, 30%, 40% and 50% of egg yolk weight) and bile salts(2.5%, 5%, 7.5%, 10%, 12.5% and 15% of egg yolk weight) on the separation of cholesterol from egg yolk was studied. The optimum aqucous extraction conditions used for the separation were obtained by the Response Surface method and included : the egg yolk dilution ratio of 1.5, 18.9% NaCl, pH of 6.6, temperature of 37.5℃. centrifugation speed of 35,000 rpm and centrifugation temperature of 15℃. When com oil was added up to 30%, the amount of Gel-type (G) and Oil (O) fractions decreased while the Aqueous (A) and Protein (P) fractions increased. This resulted in cholesterol separating into the A+P fractions rather than the G+O fractions. The formation of precipitate increased from the 5% level of bile salts. The decrease in the amount of cholesterol separated into the G+O fractions corresponded with the increase in precipitate. Therefore, com oil and bile salt did not seem to have a significant effect on the aqueous extraction of cholesterol from egg yolks. Under the same conditions the effect of protease was studied, showing that pH of 5.0, reaction temperature of 37.5℃, reaction time of 120 minutes and 50 U of enzyme/g egg yolk were the best for lipid separation. Considering these results along with previous reports, the following conditions were chosen for cholesterol separation from the egg yolk egg yolk dilution ratio of 4.0, pH of 5.0, 18.9% NaCl, reaction temperature of 37.5℃, reaction time of 120 minutes, 50 U enzyme/g of egg yolk, centrifugation speed of 45,000 rpm and temperature of 35℃. Ninety-seven percent of the cholesterol in the egg yolk was separated into the Gel-type oil fraction.
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