期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：3
页码：350-353
DOI：10.19026/ajfst.6.34
出版社：MAXWELL Science Publication
摘要：This study presented a new solution of isolation for phospholipid from egg yolks by ultrasonic wave. Degradation of phospholipid was discussed with the aggregation of micro-particles. The frequency of ultrasonic wave was 20 kHz. Lubricant was treated for 9 min under 0, 200, 400, 600W, respectively. It was showed that concentration of phospholipid reduced as ultrasonic power and time increased. Ultrasonic wave was useful for degradation of high molecular protein. Phospholipid secondary structure transforming was also observed, which was affected by ultrasonic wave. Suspension particles aggregated under the different ultrasonic wave condition. Content of the aggregation increased and volume of the aggregate reduced as ultrasonic treatment time increased.
Loading...
