Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
スポンサーリンク
概要
- 論文の詳細を見る
Egg yolk oil was formed from a hen's egg without using the traditional charring method and organic solvents. By treating a spray-dried egg yolk suspension with a commercial crude enzyme preparation having protease and lipase activities, the lipids (egg yolk oil) could be easily separated, and a transparent solution of soluble polypeptides was obtained. When the enzyme preparation (4 mg) was added to a 5% spray-dried egg yolk (100mg) suspension, the reaction mixture became transparent, and the egg yolk oil floated to the surface of the reaction mixture within 3 h. In the case of a 10% spray-dried egg yolk suspension, a transparent solution and egg yolk oil could be successfully obtained within 4 to 5 h by using a larger reaction vessel and a 0.2 M lactate buffer. About 87% of the total polypeptides in the initial reaction mixture was recovered from the transparent solution, while about 83% of the total phospholipids was recovered from the floating egg yolk oil.
- 1994-12-23
著者
-
Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
-
Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Nakashima Yoichi
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
-
Nakashima Yoichi
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
関連論文
- Physiological Functions of Enzymatic Hydrolysates of Collagen or Keratin Contained in Livestock and Fish Waste
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
- Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
- Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat
- Flow Behavior of Culture Broth of Aureobasidium pullulans
- Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
- Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
- Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
- Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
- Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
- Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots
- Effect of Glycine on RNA Production by Bacillus mesentricus niger
- RNA Production by Bacillus mesentricus niger
- Extracellular Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
- Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
- Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
- Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
- Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
- Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
- An Inductive Effector in Production of Extracellular Pullulanase by Aerobacter aerogenes
- Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
- Glucoamylase of Aspergillus oryzae : Multiplicity of Glucoamylase of Aspergillus oryzae (III)
- Production of DNA by Continous Culture Using Pseudomonas aeruginosa KYU-1
- Microflora in Beiju and Their Biochemical Characteristics
- Alcoholic Fermentation of Sweet Potato without Cooking
- Raw Starch Adsorption, Elution and Digestion Behaviour of Glucoamylase of Rhizopus niveus
- Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
- Amylase Inhibitors Produced by Streptomyces sp. No. 280
- Specific Host Range of Bacillus subtilis (natto) Phages Associated with Polyglutamate Production
- Restriction Endonuclease Mapping of pUHl in Bacillus subtilis (natto)
- Structure of Acidic Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effect of Glycine on Extracellular Protein Production by Bacillus mesentericus niger
- A Study on the Mechanism of DNA Excretion from P. aeruginosa KYU-1:Effect of Mitomycin C on Extracellular DNA Production