超声对大豆“Altom”级脂质和卵磷脂分配影响的研究

2007 8th Siberian Russian Workshop and Tutorial on Electron Devices and Materials Pub Date : 2007-08-20 DOI:10.1109/SIBEDM.2007.4292985

Y. Koshelev, M. E. Lamberova, A. A. Lamberova, T.I. Voynarovskaya

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引用次数: 1

摘要

强化提取的现代方法之一是超声处理。需要考虑的是，超声波一方面可以改变脂质交换酶的活性，另一方面可以促进组分脂质的破坏。在超声(IS)处理(容量80w)下，在10分钟内取下最大数量的总脂质。脂肪酶活性的增加。观察了超声波对大豆水提物的影响，大豆水提物表现为更强烈的植物性脂肪水解。植物油(不含大豆脂质)的分解程度与恒温持续时间和超声波的影响的依赖关系已经平行建立。初步的美国处理加速油的分解30分钟，并在较高水平上稳定过程。在提取大豆卵磷脂时，最有效的提取剂是煮沸乙醇，初步超声处理会破坏分配的卵磷脂。

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Research of Influence of Ultrasound on Allocation from the Soya of the Grade «Altom» Lipid Fraction and Lecithin

One of modern methods of an intensification extraction is ultrasonic processing. It is necessary to consider, that on the one hand the ultrasound can change activity of enzymes lipid exchange, with another - can promote destruction of components lipid to fraction. The Maximum quantity total lipids has been taken at ultrasound (IS) - processing by capacity 80 W within 10 minutes. The increase in activity of lipaze.was observed at influence by ultrasound on water extracts from soybeans which was expressed in more intensive hydrolysis of vegetative fats. Dependence of a degree of decomposition of vegetable oil (without lipaza from soybeans) from duration of thermostation and influences of ultrasound has been in parallel established. Preliminary US - processing accelerates decomposition of oil for 30 minutes and stabilizes process at higher level. At allocation of lecithin from soybeans the most effective extragent was boiling ethanol, and preliminary ultrasonic processing destroyed the allocated lecithin.

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2007 8th Siberian Russian Workshop and Tutorial on Electron Devices and Materials

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