Process optimization and physicochemical characteristics of crude beef tallow degumming via phospholipase A1 (Lecitase Ultra)

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Mu, Yue;Zhao, Kangyu;Zhang, Jin;Zhu, Zhengting;Zhang, Qingyang;...

通讯作者：

Zhou, L

作者机构：

[Zhou, Li; Lei, Fenfen; Zhao, Kangyu; Zhang, Sihong; Mu, Yue; He, Dongping; Zhang, Jin; Zhu, Zhengting; Zheng, Meiyu; Zhang, Qingyang] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.

[Zhou, Li; Lei, Fenfen; Zhao, Kangyu; Zhang, Sihong; Mu, Yue; He, Dongping; Zhang, Jin; Zhu, Zhengting; Zheng, Meiyu; Zhang, Qingyang] Wuhan Polytech Univ, Coll Food Sci & Engn, State Adm Grain, Grain & Oil Resources Comprehens Exploitat & Engn, Wuhan 430023, Peoples R China.

[Zhou, Li; Lei, Fenfen; Wang, Shu; He, Dongping] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China.

[Hu, Zhigang; Li, Bin] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Zhou, L ] W

Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Crude beef tallow;Degumming;Phospholipase A1;Tocopherol;Fatty acid profile

期刊：

LWT

ISSN：

0023-6438

年：

2025

卷：

233

页码：

118514

DOI：

10.1016/j.lwt.2025.118514

基金类别：

Department of Science and Technology of Hubei Province [2025DJA027]; Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Supervision [SYYKF202306]; Guangxi Key Research and Development Program [AB23026140]

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

机械工程学院

摘要：

Beef tallow refining typically employs mild methods to preserve its distinctive flavor. While phospholipase-based enzymatic degumming is well-established in vegetable oils processing for its low-temperature operation, efficiency, and energy economy, its application to animal fats remains scarcely studied. This work systematically investigates phospholipase A1 (PLA1) in beef tallow degumming, employing single-factor and orthogonal experimental designs to optimize process parameters. Degumming efficiency and sensory quality served as dual evaluat...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

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

Process optimization and physicochemical characteristics of crude beef tallow degumming via phospholipase A1 (Lecitase Ultra)

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问