版权说明 操作指南
首页 > 成果 > 详情

Optimization and comparison of water degumming and phospholipase C degumming for rapeseed oil [Optimización y comparación del desgomado con agua y el desgomado con fosfolipasa C de aceite de colza]

认领
导出
Link by DOI
反馈
分享
QQ微信 微博
成果类型:
期刊论文
作者:
Ye, Zhan;Qiao, Xue;Luo, Zhi;Hu, Chuanrong;Liu, Lingyi;...
通讯作者:
He, Dongping
作者机构:
[He, Dongping; Liu, Lingyi; Luo, Zhi; Qiao, Xue; Ye, Zhan; Hu, Chuanrong] Wuhan Polytech Univ, Sch Food Sci & Engn, Kejiao Bldg Room 801,Changqing Campus, Wuhan 430023, Hubei, Peoples R China.
[He, Dongping; Liu, Lingyi; Luo, Zhi; Hu, Chuanrong] Grain & Oil Resources Comprehens Exploitat & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[He, Dongping] W
Wuhan Polytech Univ, Sch Food Sci & Engn, Kejiao Bldg Room 801,Changqing Campus, Wuhan 430023, Hubei, Peoples R China.
语种:
英文
关键词:
Degumming effect analysis and comparison;Phospholipase C degumming;Process optimization;Water degumming
期刊:
CyTA - Journal of Food
ISSN:
1947-6337
年:
2016
卷:
14
期:
4
页码:
604-612
基金类别:
Public Welfare Research Funds of State Administration of Grain of China [201313012-03]
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
In the present study, the phospholipase C (PLC) degumming and water degumming process were studied, respectively, and each was optimized by orthogonal array experimental design;the minimum phosphorus content of PLC degumming was 7.34 ± 0.39 mg/kg, while that of water degumming was 61.54 ± 1.57 mg/kg. Oxidation stability of different oils were analyzed by testing the induction time, and the induction time of degummed oils were a little shorter than crude oil due to the removal of natural phospholipids which acted as antioxidants. Diacylglycerol and tr...

反馈

验证码:
看不清楚,换一个
确定
取消

成果认领

标题:
用户 作者 通讯作者
请选择
请选择
确定
取消

提示

该栏目需要登录且有访问权限才可以访问

如果您有访问权限,请直接 登录访问

如果您没有访问权限,请联系管理员申请开通

管理员联系邮箱:yun@hnwdkj.com