Effect of enzymatic hydrolysis on the extractability of phospholipids from leftover egg yolk using supercritical CO2

2014 ◽  
Vol 122 ◽  
pp. 192-198 ◽  
Author(s):  
Sahar Navidghasemizad ◽  
Feral Temelli ◽  
Jianping Wu
Keyword(s):  
Enzymatic Hydrolysis ◽  
Supercritical Co2 ◽  
Egg Yolk

Pretreatment of wheat straw by supercritical CO2 and its enzymatic hydrolysis for sugar production

2010 ◽  
Vol 107 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Roozbeh Alinia ◽  
Samyar Zabihi ◽  
Feridun Esmaeilzadeh ◽  
Jamshid Fathi Kalajahi
Keyword(s):  
Enzymatic Hydrolysis ◽  
Wheat Straw ◽  
Supercritical Co2 ◽  
Sugar Production

Pretreatment of agricultural residues by supercritical CO2 at 50–80 °C to enhance enzymatic hydrolysis

2019 ◽  
Vol 31 ◽  
pp. 39-45 ◽  
Author(s):  
Meng-jiao Zhao ◽  
Qin-qin Xu ◽  
Guo-min Li ◽  
Qiao-zhi Zhang ◽  
Dan Zhou ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Supercritical Co2 ◽  
Agricultural Residues

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

2019 ◽  
Vol 97 ◽  
pp. 105224 ◽  
Author(s):  
Yang Gao ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Chenying Wang ◽  
Yanjun Yang ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Egg Yolk ◽  
Heat Stability ◽  
Emulsifying Properties

Extraction of Lipid-Protein Complexes from Egg Yolk

1972 ◽  
Vol 55 (5) ◽  
pp. 975-978
Author(s):  
J G Navarro ◽  
F Borie ◽  
J Saavedra
Keyword(s):  
Fatty Acids ◽  
Solvent Extraction ◽  
Enzymatic Hydrolysis ◽  
Free Fatty Acids ◽  
Protein Complexes ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Residual Lipid ◽  
Mode Of Attachment ◽  
Hydrolysis Of

Abstract A residual lipid which is not removed by solvent extraction was detected and determined after enzymatic hydrolysis of defatted egg yolk protein. Free fatty acids were found to be the type of lipid bonded to the egg yolk protein. The mode of attachment of these fatty acids to the egg yolk protein is suggested and the composition of the fatty acids is reported.

Properties of Enzymatic Hydrolysis Corn Starch Sizing Agent Modified in Supercritical Carbon Dioxide

2011 ◽  
Vol 332-334 ◽  
pp. 2103-2107
Author(s):  
Yue Juan Wang ◽  
Hong Jun Fu
Keyword(s):  
Carbon Dioxide ◽  
Enzymatic Hydrolysis ◽  
Water Content ◽  
Supercritical Co2 ◽  
Corn Starch ◽  
Enzymatic Reaction ◽  
Variance Ratio ◽  
Optimum Water Content ◽  
Co2 Treatment ◽  
Optimum Water

This paper describes an experiment of Corn starch treatment with α-amylase under the condition of supercritical CO2 at 50°C, 11MPa, and investigates the effects of different water content on supercritical CO2 treatment of corn starch. The results demonstrate that the viscosity of the treated starch is much lower than that of untreated starch, as well as the variance ratio of the viscosity is up to 96%. The optimum water content for the degradation of the enzymatic reaction is 2%;when water content is up to 3%, the viscosity of the serosity is 5Mpa•s, and the sizing performance reaches the best.

Application of Supercritical CO2 Treatment Enhances Enzymatic Hydrolysis of Sugarcane Bagasse

2020 ◽  
Vol 13 (3) ◽  
pp. 786-796 ◽  
Author(s):  
Maria Augusta de Carvalho Silvello ◽  
Julian Martínez ◽  
Rosana Goldbeck
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sugarcane Bagasse ◽  
Supercritical Co2 ◽  
Hydrolysis Of ◽  
Co2 Treatment
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