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A method for preparing egg yolk lecithin using two-step subcritical extraction technology

A technology of egg yolk lecithin and extraction technology, applied in the field of preparing egg yolk lecithin, can solve the problems of organic solvent residue, loss of beneficial components, complicated pretreatment, etc., and achieves the effects of lubricating skin and mucous membranes, no solvent residue, and low extraction cost.

Active Publication Date: 2022-05-06
JIANGNAN UNIV
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  • Summary
  • 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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  • A method for preparing egg yolk lecithin using two-step subcritical extraction technology

Examples

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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. The invention uses frozen egg yolk gel as raw material, obtains egg yolk powder through dilution, homogenization, centrifugation, and spray drying, and then adopts a two-step method subcritical extraction technology to prepare egg yolk lecithin without solvent residue, and obtains lecithin in the obtained product. The yield is as high as 92.7%, and the purity is as high as 95.8%, which can be directly used in medicine, food, and health care products. The method of the present invention has mild extraction temperature and pressure, which is beneficial to protect the high-value components in the by-product egg oil, such as DHA, carotenoids, folic acid, etc., and has great application potential in the medicine and food industries. At the same time, another by-product natural antibody obtained Egg yolk immunoglobulin has strong anti-Helicobacter pylori activity and can effectively treat gastric ulcer and other diseases. Therefore, the present invention can realize full utilization of egg yolk resources and improve the comprehensive utilization value of egg yolk.

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 Patents(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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