Moisture content and particle size of dehydrated egg yolk affect lipid and cholesterol extraction using supercritical carbon dioxide.
Egg yolk was spray-dried under conditions to produce a small particle size powder and a large particle size powder. Particle size was determined using a Nikon Optiophot microscope. Spray-dried egg yolk was also adjusted to various moisture levels as follows: control (2 to 4% moisture), 7% moisture, and 12% moisture. Supercritical carbon dioxide extraction (SCE) of each of these moisture treatments at 45 C/306 atm using 30 g CO2/g of sample was completed. For the particle size study, 45 g CO2/g of sample at 45 C/306 atm was utilized. Particle size exhibited a significant effect on cholesterol and lipids extracted using SCE. As moisture content of dried egg yolk increased to 7%, there was a significant increase in lipids extracted using supercritical carbon dioxide. Moisture content had no significant effect on cholesterol extraction. After extracting SCE higher moisture spray-dried egg yolk, sponge cake volume was significantly reduced compared to that of the control. The reduced sponge cake volume may be due to protein denaturation.
Froning
G W
GW
Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919, USA. gfroning@foodsci.unl.edu
Wehling
R L
RL
Cuppett
S
S
Niemann
L
L
D000818:Animals; D002245:Carbon Dioxide; D002645:Chickens; D002784:Cholesterol / Q000302:isolation & purification*; D003890:Desiccation; D004530:Egg Yolk / Q000737:chemistry*; D008055:Lipids / Q000302:isolation & purification*; D010316:Particle Size; D010713:Phosphatidylcholines / Q000032:analysis; D011506:Proteins / Q000032:analysis; D014867:Water / Q000032:analysis
D008055:Lipids; D010713:Phosphatidylcholines; D011506:Proteins; D014867:Water; D002245:Carbon Dioxide; D002784:Cholesterol