91C-7 |
Isolation of a phospholipid fraction from inedible egg |
R. T. TOLEDO1, J. J. Rhodes1, C. C. Akoh, A. Shah, and M. Corredig. (1) Dept. of Food Science, Univ. of Georgia, Athens, GA 30601 During processing of eggs, large amounts of waste material (feed grade or “inedible egg”) are also produced. Researchers are challenged to investigate potential new uses of this byproduct. With nearly 80% of the total phospholipids present in egg being phosphatidylcholine (PC), inedible egg constitutes an inexpensive source of an ingredient with high nutritional and functional properties. Our objective was to isolate an enriched phospholipid fraction from dry inedible eggs by selective supercritical fluid extraction. A two-step supercritical fluid extraction process successfully extracted a phospholipid rich fraction. The initial step involved the use of CO2 at a constant flow rate of 1.10 L/min at 6000psi, with sample held at 60° C. Extraction at various times from 5-60 min were performed to obtain the highest concentration of PC, and the highest elution of unwanted neutral lipids. After 20 min of extraction, the relative concentration of PC increases in the residual egg material. A second step at a constant pressure of 6000psi with ethanol as co-solvent finally allowed the elution of a fraction rich in PC. This research has shown that supercritical fluid extraction can lead to the development of a novel value-added ingredient from a byproduct of the egg industry.
Session 91C, Food Engineering: Food process engineering
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