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CLARIFICATION OF EGG YOLK SUSPENSION FOR THE PRODUCTION OF N-ACETYLNEURAMINIC ACID

KOKETSU, MAMORU

Journal of food process engineering, 1999-11, Vol.22 (5), p.359-366 [Periódico revisado por pares]

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Título:
CLARIFICATION OF EGG YOLK SUSPENSION FOR THE PRODUCTION OF N-ACETYLNEURAMINIC ACID
Autor: KOKETSU, MAMORU
Assuntos: Biological and medical sciences ; General pharmacology ; Medical sciences ; Pharmacognosy. Homeopathy. Health food ; Pharmacology. Drug treatments
É parte de: Journal of food process engineering, 1999-11, Vol.22 (5), p.359-366
Notas: ark:/67375/WNG-ZDM0CSFB-0
ArticleID:JFPE359
istex:ED6ED940ED74A21B0CEAB63593A55B5ACE31DFE0
Descrição: ABSTRACT Several filter aids were investigated in order to separate the hydrolyzed egg yolk suspension easily. λ‐Carrageenan was found to be the most effective flocculant for the purpose. The addition of 1.67 g λ‐carrageenan to 1 L of hydrolyzed egg yolk suspension was effective to get a clear supernatant. The ionic flocculation between the λ‐carrageenan and the egg yolk lipoprotein was presumed. Using λ‐carrageenan, N‐acetylneuraminic acid containing in the hydrolyzed delipidated egg yolk was prepared. λ‐Carrageenan did not adsorb to an anion exchange resin and could be separated completely from N‐acetylneuraminic acid, when the filtrate treated with λ‐carrageenan was applied on a column of the resin.
Editor: Oxford, UK: Blackwell Publishing Ltd
Idioma: Inglês

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