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- Asomaning, Justice; Curtis, Jonathan M.
- Food chemistry 2017 v.220 pp. 385-392
- lipid content, etc ; acetone; carboxylic ester hydrolases; egg yolk; eggs; emulsifiers; emulsions; enzymatic interesterification; ethanol; lecithins; liquids; melting point; mixing; physicochemical properties; vegetable oil; Show all 15 Subjects
- ... This research studied the enzymatic modification of egg yolk phospholipids and its effect on physicochemical properties. Egg yolk lipids were extracted with food grade ethanol and egg phospholipids (ePL) produced by deoiling with acetone. Vegetable oils were used to interesterify ePL utilizing Lipozyme®: sn-1,3 specific lipase. The enzymatic interesterification resulted in a single phase liquid pr ...
- Castro-Ceseña, Ana Bertha; del Pilar Sánchez-Saavedra, M.; Márquez-Rocha, Facundo J.
- Food chemistry 2012 v.135 no.2 pp. 583-589
- lipid content, etc ; Sardinops sagax; acetone; animal organs; byproducts; centrifugation; chymotrypsin; enzyme activity; fish industry; hydrolysates; hydrolysis; pepsin; proteins; sardines; temperature; triacylglycerol lipase; trypsin; wastes; Show all 18 Subjects
- ... A procedure to recover proteases and lipases from the by-products of Monterey sardine (Sardinops sagax caerulea) has been developed, comprising 2 steps: a centrifugation at low temperature to eliminate more than 90% of the initial fat content, and an acetone precipitation step. After this treatment, enzymatic activity increased by 33.8% for lipase, 15.5% for trypsin, 14.8% for chymotrypsin, 93.4% ...