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首页> 外文期刊>Archiv fur Geflugelkunde >A commercially viable procedure for separating pasteurised egg yolk into three technologically and functionally valuable fractions
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A commercially viable procedure for separating pasteurised egg yolk into three technologically and functionally valuable fractions

机译：一个商业上可行的过程中分离巴氏杀菌蛋黄为三个技术和功能上宝贵的分数

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摘要

For the first time a procedure has been developed beyond laboratory scale that can be adapted for the economically feasible industrial separation of pasteurised egg yolk into three physiologically and technologically valuable fractions by applying a maximum centrifugal acceleration of 2,800 x g for between 8 to 10 min. The following parameters of the individual fractions were determined: total lipids, total protein and dry matter. Rheological measurements of these fractions compared with those of fresh egg yolk showed that the characteristic temperature-dependent changes in the viscosity of egg yolk from the first maximum (emulsification, "rose of the egg yolk) to the second (coagulation) corresponded to those of the individual egg yolk fractions (granules, LDL, livetins).
机译：第一次手术了在实验室规模,可以适应经济上可行的工业分离巴氏杀菌的蛋黄为三个生理上和技术上有价值的分数通过应用最大的离心加速2800 x 8到10之间的g个人的分钟。以下参数分数测定:总脂质、总蛋白质和干物质。这些分数与新鲜蛋黄显示特点与温度有关的粘度的变化蛋黄从第一最大(乳化,“玫瑰的蛋黄)(凝固)对应的单个蛋黄分数(颗粒,低密度脂蛋白,

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