Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 31 Issue 6
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- Pages.895-900
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- 1998
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Isolation, Refining and Utilization of Lecithin from Skipjack Viscera Oil 1. The Isolation and Refining of Lecithin
참치 내장유 중에서 레시틴의 분리, 정제 및 이용에 관한 연구 1. 레시틴의 분리 및 정제
- KIM Kui-Shik (Department of Food Science and Technology, Yosu National University) ;
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JEONG Bo-Young
(Department of Food Science, Gyeonsang National University) ;
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BAE Tae-Jin
(Department of Food Science and Technology, Yosu National University) ;
- OH Won-Suk (Department of Food Science and Technology, Yosu National University)
- Published : 1998.11.01
Abstract
In order to the effective utility of marine by-product, crude lecithin was isolated from skipjack viscera oil and the lecithin was refined by bleaching and deodorization. Crude lecithin was separated from the skipjack viscera oil degummed with 0.4 ml of citric acid per 100 ml of the oil. Bleaching was effected by adding
참치 통조림 가공 중 얻어지는 부산물중 내장유의 효율적인 이용을 위해 레시틴을 분리한 후 탈색과 탈취 등의 정제조건을 검토한 결과는 다음과 같다. 참치 내장유에서 최적의 레시틴 분리를 위해 첨가하는 구연산량은 시료유 100ml에 대하여 0.4ml가 적당하였다. 레시틴의 탈색은 활성백토