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KMID : 0903519930360040296
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 4 p.296 ~ p.303
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Separation of water - soluble egg yolk proteins using polysaccharide
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Abstract
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Response surface methodology was employed to investigate the conditions for separating water-soluble proteins from egg yolk using sodium alginate, propylene glycol alginate (PGA), sodium carboxymethylcellulose (CMC) and pectin which are approved as food additives. Effects of plysaccharide concentration and pH of the reaction system on protein and lipid contents in the supernatant were evaluated at respectively five and three levels of concentration and pH using rotatable hexagon design. Statistical analysis showed that pH of the system was a more important factor than polysaccharide concentration as it significantly affected all two responses. Separating conditions established by a graphical optimization technique were 0.23∼0.25% of sodium alginate at pH 5.9∼6.0, 0.15∼0.17% of PGA at pH 4.3∼4.5, 0.30∼0.31% of CMC at pH 3.0, and 0.09∼0.10% of pectin at pH 5.6∼5.8.
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