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µî·ÏÀÏ : |
2003.06.25 |
Á¶È¸¼ö
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4914 |
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Çѱ¹Ãà»ê½ÄǰÇÐȸÁö |
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³È²¾×ÀÇ pH ¹× pH Á¶Á¤Á¦°¡ ´ëµÎÀ¯¸¦ ÀÌ¿ëÇÑ ³È²ÄÝ·¹½ºÅ×·ÑÀÇ Á¦°ÅÈ¿À²¿¡ ¹ÌÄ¡´Â ¿µÇâ |
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³È²¾×ÀÇ pH ¹× pH Á¶Á¤Á¦°¡ ´ëµÎÀ¯¸¦ ÀÌ¿ëÇÑ ³È²ÄÝ·¹½ºÅ×·ÑÀÇ Á¦°ÅÈ¿À²¿¡ ¹ÌÄ¡´Â ¿µÇâ
- The Effect of pH on the Removal of Cholesterol from Egg Yolk with Soybean Oil -
À¯ÀÍÁ¾, ¹Ú¿ì¹®, Àü±âÈ«, ±èÇö¼ö
Çѱ¹½Äǰ°³¹ß¿¬±¸¿ø
[Abstract]
In order to examine the effect of pH on the removal of cholesterol from egg yolk with soybean oil, the pH of egg yolk was adjusted to 7, 8, 9 and 10 using either 1N NaOH or 1N KOH before extraction of cholesterol by soybean oil. The efficiency of cholesterol removal was higher as the pH increased, showing maximum at pH 9. The higher rate of cholesterol extraction at alkaline pH was thought to be due to disturbance of emulsion stability, which, in turn, facilitated transfer of cholesterol to oil phase. Although higher amount was required to get pH 9, KOH was better than NaOH in the removal cholesterol and yield of solid residue. In addition, the removal of cholesterol and the yield of solid residue at pH 9 were the highest when the ratio of soybean oil / egg yolk / distilled water was 3 / 1 / 0.8.
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