반응표면 분석법을 이용한 계란 난황 레시틴 분리 최적조건 = Optimum Conditions for the Separation of Lecithin from Egg Yolk by Response Surface Methodology

다국어 초록 (Multilingual Abstract)

The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and $40.2^{\circ}C$ for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21% crude lecithin in total phospholipid) agreed with the predicted values.

참고문헌 (Reference)

1 Hanahan, "Theisolation of egg phosphatidyl choline by an adsorption columntechnic" 623-628, 1951

2 Wu, Y. and Wang, T, "Soybean lecithin fractionation nd functionality" 80 : 319-326, 2003

3 SAS Institute, "SAS User's guide: Statistics. Version 8.01" edition SAS Institute Inc., Cary, NC, USA 2000

4 Chi, Y, "Research advances in extractionand application of egg-yolk lecithin" 28 : 50-53, 2002

5 Cho, E. J, "Optimization ofenzymatic synthesis condition of structured lipids byresponse surface methodology" 36 : 531-536, 2004

6 Lee, C, "Optimization for extrusion-cooking of rice-ISP-file fish mixture by response surface methodology" 33 : 1742-1747, 2004

7 Kim, Y. S, "Optimalconditions for ethanol extraction of egg lecithin" 37 : 186-192, 1995

8 Sim, "New extraction and fractionation methodfor lecithin and neutral oil from egg lecithin" 128-138, 1994

9 "Influence of the main process variables on filmproperties using response surface methodology" 1992190-196

10 Nielsen, H, "In situ solid phaseextraction of lipids from spray-dried egg yolk by ethanolwith subsequent removal of triacylglycerols by cold temperaturecrystallization" 37 : 613-618, 2004

11 Nielsen, H, "In situ solid extraction of phospholipidsfrom heat-coagulated egg yolk by organic solvents" 34 : 526-532, 2001

12 Korea Food & Drug Administration, "Health/Functional Food Act" 90-94, 2004

13 Schneider, "Fractionation of lecithin" 109-130, 1989

14 Sim, J. S, "Extraction of fresh liquid egg yolk" 1995

15 Palacios, L. E, "Egg-yolk lipid fractionation and lecithin characterization" 82 : 571-578, 2005

16 Yoo, I. J, "Development of new technology of valueadded egg products" 21th Congress of Korean Society for Food Science of Animal Resources 9-37, 1998

17 Hernandez, C. M, "Characterization and quantification of proteins in lecithins" 53 : 8607-8613, 2005

18 Lee, K. D, "Application ofresponse surface methodology to food manufacturing" 33 : 33-45, 2000

19 Lees, "A simplemethod for the isolation and purification of total lipidsfrom animal tissues" 497-509, 1957