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題 名 | 以β-環糊精移除雞蛋蛋黃中膽固醇的條件探討=An Investigation on the Removal of Cholesterol from Chicken Egg Yolk by β-Cyclodextrin |
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作 者 | 林宜慧; 楊勝欽; | 書刊名 | 中國農業化學會誌 |
卷 期 | 37:1 1999.03[民88.03] |
頁 次 | 頁126-140 |
分類號 | 346.77 |
關鍵詞 | 膽固醇; β-環糊精; 反應曲面法; 乳化能力; Cholesterol; β-cyclodextrin; Response surface methodology; Emulsifying capacity; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討利用β-環糊精進行雞蛋蛋黃中膽固醇的移除條件。實驗將β-環糊精 添加濃度固定為 9%, 以蛋黃 pH 值、黃稀釋度及攪溫度為三個控制條件,採用反應曲面法 (response surface methodology, RSM) 三變數 - 五層階 (three variables-five levels) 的設計,探討不同處理條件對去膽固醇蛋黃粉之產率、膽固醇含量及乳化能力的影 響,建立其模式,並推測最適的組合條件。 結果顯示,調整蛋黃 pH 值為 10.0、水與蛋黃 混合比例為 1.65、攪溫度為 70.0 ℃,是其最適作用條件。 由此最適條件所得之實驗值與 三迴歸方程式所得估計值並無顯著差異,顯示所建立之迴歸方程式是適當的。 |
英文摘要 | The purpose of this experiment was to investigate the conditions of the removal of cholesterol from chicken egg yolk using β-cyclodextrin (β-CD). Response surface methodology was adopted by using a design with three variables (pH of egg yolk, dilution of egg yolk and agitation temperature) and five levels while the concentration of β -CD was fixed at 9%. Various treatments were conducted, and their effects on the processing yield, cholesterol content and emulsifying capacity of egg yolk powder obtained were determined. The optimum conditions for the removal of cholesterol from egg yolk were as follows: egg yolk pH, 10.0; ratio of water to the egg yolk, 1.65:1; agitation temperature:70 ℃.No significant difference was observed between the experimental data obtained under the optimum conditions and the predicted values, indicating that the regression equation established by the study is acceptable. |
本系統中英文摘要資訊取自各篇刊載內容。