67D-18 |
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D. U. AHN, Dept. of Animal Science, Iowa State Univ., 2276 Kildee Hall, Ames, IA 50010-3150, E. J. Lee, Animal Science Department, Iowa State University, 2373 Kildee Hall, Ames, IA 50011, and J. C. Kim, School of Food and Life Science, Inje University, 607 Obangdong, Gimhae, Kyungnam, 621-749, South Korea. The efficient movement of egg and egg products through market channels is one of the major issues for the sustainable egg industry in the U.S. The use of processed egg products such as dried whole egg or yolk powder and liquid egg is increasing rapidly in recent years. However, the increase of egg consumption through the conventional way is limited and developing new value-added products and diversifying egg utilization for food or non-food products is necessary. To accomplish this goal, developing efficient and economical methods for separating value-added components from egg yolk is important. The objective of this work was refining the separation methods for neutral lipids, cholesterol, phospholipids, and proteins from egg yolk through systemic approaches. Varying levels of acetone or ethanol were used to extract neutral lipids or phospholipids from liquid egg yolk, first. Subsequently, the residue was extracted for phospholipids or neutral lipids using ethanol or hexane, respectively. Increasing acetone concentration increased the proportion of neutral lipids, but contained significant amount of neutral lipids in the extract. Also, acetone was difficult to remove. Ethanol was an excellent solvent to extract phospholipids from egg yolk, and 75%-80% ethanol (final concentration with egg yolk) was the best conditions for extracting phospholipids with higher than 80% in purity. Subsequent extraction of residues with hexane produced neutral lipids and remaining egg yolk product with >90% protein, <1% lipids, and 3% ash after drying. The phospholipids and neutral lipids produced from egg yolk were relatively high in purity. However, further refining steps are needed to remove impurities from the extracts if these lipids are going to be used in certain foods or non-foods products.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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