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題 名 | 卵磷脂之製備及應用=Preparation and Application of Lecithin |
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作 者 | 李敏雄; | 書刊名 | 食品科學 |
卷 期 | 24:6 1997.12[民86.12] |
頁 次 | 頁728-735 |
專 輯 | 「張駟祥教授紀念研討會--食品之保健功效」研討會論文專輯 |
分類號 | 411.38 |
關鍵詞 | 卵磷脂; 製備; 應用; Lecithin; Preparation; Application; |
語 文 | 中文(Chinese) |
中文摘要 | 卵磷脂係一種由甘油,磷酸、鹼 (或肌醇) 等及兩分子脂肪酸相互結合而構成之生體脂質,為一種兩性化合物,廣泛分佈於動植物及微生物之組織中,尤其是植物種子、蛋黃、腦、及神經細胞中之含量較多。卵磷脂係構成生物體膜之重要成分,具有控制各種成分進入細胞內或排出細胞內之重要功能,以維持生體之整體協調性,因而達成正常之生理現象。卵磷脂具有良好之表面活性功能,可供作乳化劑,濕潤劑、分散劑、保水劑等多功能之添加劑用途。本文主要係介紹大豆卵磷脂及蛋黃卵磷脂之製備方法,工業上的應用以及對身體健康之可能影響。 |
英文摘要 | Lecithin is one of important biological components. It is a phospholipids composed of glycerol, phosphate, amino compounds (or inositol etc.), and fatty acids. Lecithin is a group of amphoteric compounds widely present in the tissues of animals, plants, and microorganisms, especially in plant seeds, egg yolk, brain and nerve cells. It is the most important component of biological membranes that play an important role in controlling the intake and output of important biological compounds and the balance of normal physiological phenomenal Lecithin has good surface activity and can be used as an emulsifier, wetting agent, dispersing agent, moisturizer etc. This article is mainly concerned with the preparation and application of lecithin and its possible effects on health. |
本系統中英文摘要資訊取自各篇刊載內容。