β-环状糊精包合法脱除胆固醇对蛋黄卵磷脂及其功能性质的影响研究  

Cholesterol Removal from Egg Yolk Using β-cyclodextrin Inclusion Pocess:Effects on the Content of Phosphatidylcholine and Functional Properties of Yolk

作　　者：曹劲松[1] 彭志英[1] 

机构地区：[1]华南理工大学食品工程系,广州510641

出　　处：《食品与发酵工业》1997年第3期17-21,共5页Food and Fermentation Industries

摘　　要：研究了β-环状糊精包合法脱除鸡蛋黄胆固醇工艺对卵磷脂物质及蛋黄功能性质的影响。高效液相色谱（HPLC）检测结果表明，利用该法脱除蛋黄中90％以上的胆固醇时，蛋黄卵磷脂物质损失不超过8．0％。与普通蛋黄粉相比，起泡性能增强但色泽略浅，乳化稳定性略有下降。The result from High -Perforamnce Liquid Chromatography(HPLC)showedthat the content of the phosphatidylcholine in egg yolk reduced by no more than 8. 0 percentwith a cholesterol reduction rate of 90% by β-cyclodextrin inclusion process. Effects of theprocess on functional properties of yolk were also studied fa slight loss of natural pigment inegg yolk and emulsifying stability (ES) of the low-cholesterol egg yolk powder were observed while foam function of the low -choleaterol egg yolk powder was improved. Mayonnaise made from the low--cholesterol egg yolk product was indistinguishable from conventional products in some common properties.

关 键 词：蛋黄 脱胆固醇 Β-环状糊精 包合法 卵磷脂 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]