Optimum Conditions for the Separation of Lecithin from Egg Yolk by Response Surface Methodology

반응표면 분석법을 이용한 계란 난황 레시틴 분리 최적조건

  • Jang, Ae-Ra (Division of Food and Animal Biotechnology, Seoul National University) ;
  • Lim, Dong-Gyun (Division of Food and Animal Biotechnology, Seoul National University) ;
  • Jeon, Hee-Joon (Lotte R&D Center) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Il-Joon (National Agricultural Cooperative Federation) ;
  • Lee, Moo-Ha (Division of Food and Animal Biotechnology, Seoul National University)
  • 장애라 (서울대학교 식품.동물생명공학부) ;
  • 임동균 (서울대학교 식품.동물생명공학부) ;
  • 전희준 (롯데중앙연구소) ;
  • 조철훈 (충남대학교 동물자원생명과학과) ;
  • 김일준 (농협중앙연구소) ;
  • 이무하 (서울대학교 식품.동물생명공학부)
  • Published : 2007.12.30


The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and $40.2^{\circ}C$ for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21% crude lecithin in total phospholipid) agreed with the predicted values.


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