Optimum conditions for the separation of lecithin from egg yolk by response surface methodology

Aera Jang; Dong Gyun Lim; Hee Joon Jeon; Cheorun Jo; Il Joon Kim; Mooha Lee

doi:10.5851/kosfa.2007.27.4.482

Optimum conditions for the separation of lecithin from egg yolk by response surface methodology

Aera Jang, Dong Gyun Lim, Hee Joon Jeon, Cheorun Jo, Il Joon Kim, Mooha Lee

Department of Animal Science

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and 40.2°C for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21 % crude lecithin in total phospholipid) agreed with the predicted values.

Original language	English
Pages (from-to)	482-488
Number of pages	7
Journal	Korean Journal for Food Science of Animal Resources
Volume	27
Issue number	4
DOIs	https://doi.org/10.5851/kosfa.2007.27.4.482
State	Published - Dec 2007

Keywords

Egg yolk
Lecithin
Phospholipid
RSM

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10.5851/kosfa.2007.27.4.482

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title = "Optimum conditions for the separation of lecithin from egg yolk by response surface methodology",

abstract = "The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and 40.2°C for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21 % crude lecithin in total phospholipid) agreed with the predicted values.",

keywords = "Egg yolk, Lecithin, Phospholipid, RSM",

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AU - Lim, Dong Gyun

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AU - Jo, Cheorun

AU - Kim, Il Joon

AU - Lee, Mooha

PY - 2007/12

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Optimum conditions for the separation of lecithin from egg yolk by response surface methodology

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Keywords

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