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Method for preparing egg yolk lecithin by adopting two-step subcritical extraction technology

A technology of egg yolk lecithin and extraction technology, which is applied in the field of preparation of egg yolk lecithin, can solve the problems of organic solvent residue, loss of beneficial components, protein denaturation, etc., and achieve the effect of lubricating skin and mucous membranes, no solvent residue, and high hydrophobicity

Active Publication Date: 2021-10-26
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] At present, the traditional extraction process of egg yolk lecithin has problems such as organic solvent residues and loss of beneficial components, high pressure and high extraction costs.
Although ordinary subcritical extraction technology can effectively solve these problems in the extraction process of egg yolk lecithin, there may be problems such as protein denaturation and cumbersome pretreatment.

Method used

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  • Method for preparing egg yolk lecithin by adopting two-step subcritical extraction technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0042] A kind of method adopting subcritical extraction technology to prepare egg yolk lecithin, comprises the steps:

[0043] (1) Raw material preparation:

[0044]Select fresh eggs, beat the eggs to separate egg whites and egg yolks, collect egg yolks, freeze at -18°C for 8 hours, and then refrigerate at 4°C overnight to obtain egg yolk gels; mix egg yolk gels with deionized water at a ratio of 1:5 Mass ratio mixing, homogenization with a high-speed shearing machine (11000rpm) for 2 minutes to form egg yolk suspension, centrifugation at 8000g to collect the precipitate, replenishing deionized water of equal weight, and finally spray drying (inlet air temperature is 170 ° C, air outlet temperature is 85°C) to obtain egg yolk powder; the supernatant is used to prepare by-product egg yolk immunoglobulin;

[0045] (2) Granulation:

[0046] Making the egg yolk powder obtained in step (1) into cylindrical granules with a diameter of 7 mm to obtain granular egg yolk powder; where...

Embodiment 2

[0055] adjust 1

[0056] Adjust the feed liquid in step (4) of Example 1 as shown in Table 1, the extraction pressure is 2.5 MPa, the extraction temperature is 45° C., and the extraction time is 150 min. Others are consistent with Example 1 to obtain lecithin.

[0057] The obtained lecithin is tested, and the test results are shown in Table 1:

[0058] Table 1

[0059] Ratio of solid to liquid (w / v) Lecithin yield (%) Lecithin purity (%) 1:15 (Example 1) 92.7 95.8 1:5 85.4 88.3 1:3 74.5 78.9 1:17 92.8 93.4 1:20 93.0 94.5

[0060] It can be seen from Table 1 that when extracting butane, keep the extraction pressure at 2.5 MPa, the extraction temperature at 45°C, and the extraction time at 150 min. Within a certain range, the yield and purity of egg yolk lecithin increase with the increase in the volume of butane , when the ratio of solid to liquid is 1:15, 1:17 and 1:20, there is no significant difference in the yield and purit...

Embodiment 3

[0116] A kind of method adopting subcritical extraction technology to prepare egg yolk lecithin, comprises the steps:

[0117] (1) Raw material preparation:

[0118] Select fresh eggs, beat the eggs to separate egg whites and egg yolks, collect egg yolks, freeze at -30°C for 8 hours, and then refrigerate at 4°C overnight to obtain egg yolk gels; mix egg yolk gels with deionized water at a ratio of 1:5 Mass ratio mixing, homogenization with a high-speed shearing machine (11000rpm) for 2 minutes to form egg yolk suspension, centrifugation at 7000g to collect the precipitate, replenishing deionized water of equal weight, and finally spray drying (inlet air temperature is 180 ° C, air outlet temperature is 85°C) to obtain egg yolk powder; the supernatant is used to prepare by-product egg yolk immunoglobulin;

[0119] (2) Granulation:

[0120] Making the egg yolk powder obtained in step (1) into cylindrical granules with a diameter of 5 mm to obtain granular egg yolk powder; wher...

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Abstract

The invention discloses a method for preparing egg yolk lecithin by adopting a two-step subcritical extraction technology, and belongs to the technical field of subcritical fluid extraction. According to the method, frozen egg yolk gel is used as a raw material, egg yolk powder is obtained through dilution, homogenization, centrifugation and spray drying, then the two-step subcritical extraction technology is adopted for preparing the egg yolk lecithin, solvent residues are avoided, the yield of lecithin in the obtained product is as high as 92.7%, the purity is as high as 95.8%, and the egg yolk lecithin can be directly used for medicines, food and health care products. According to the method, the extraction temperature and pressure are mild, protection of high-value components such as DHA, carotenoid and folic acid in a by-product egg oil is facilitated, and the application potential in medicine and food industries is huge; and meanwhile, another obtained by-product natural antibody egg yolk immune globulin has high helicobacter pylori resisting activity, and can effectively treat diseases such as gastric ulcer. Therefore, egg yolk resources can be fully utilized, and the comprehensive utilization value of the egg yolk is improved.

Description

technical field [0001] The invention relates to a method for preparing egg yolk lecithin by using a two-step subcritical extraction technology, and belongs to the technical field of subcritical fluid extraction. Background technique [0002] The content of lecithin in egg yolk is very high, as high as 8% to 10%, while the content of soybean lecithin is only about 2%. In addition, compared with soybean phospholipids, egg yolk lecithin has a more balanced and unique phospholipid composition, in which phosphatidylcholine (PC), the main physiologically active component, accounts for 73%, which is 3 times that of soybean phospholipids. And egg yolk lecithin belongs to animal phospholipids, which has higher biological activity and human utilization rate, and also has physiological functions such as regulating blood lipids, promoting brain development, enhancing memory, and improving liver lipid metabolism disorders. [0003] The traditional extraction method of egg yolk lecithin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07F9/10A23J7/00A23L33/115A23L33/17A61P31/04A61P1/04A61P17/16A61P25/28A61P3/02C07K16/02
CPCC07F9/103A23L33/115A23L33/17A23J7/00A61P31/04A61P1/04A61P17/16A61P25/28A61P3/02C07K16/02A23V2002/00C07K2317/11A23V2250/1842A23V2250/5434A23V2250/18A23V2200/32A23V2200/322
Inventor 顾璐萍高净乐苏宇杰杨严俊常翠华李俊华
Owner JIANGNAN UNIV
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