Separation of protein and fatty acids from tuna viscera using supercritical carbon dioxide

被引：0
|
作者：
Kil-Yoon Kang
Dong-Hyun Ahn
Sun-Mi Jung
Dong-Hun Kim
Byung-Soo Chun
机构：
[1] Pukyong National University,Faculty of Applied Chemical Engineering
[2] Pukyong National University,Institute of Sea Food Science, Faculty of Food Science & Biotechnology
[3] Korea National University of Education,Department of Biological Education
来源：
Biotechnology and Bioprocess Engineering | 2005年 / 10卷
关键词：
supercritical carbon dioxide; ethanol entrainer; tuna viscera; protein; lipid; amino acid;
D O I：
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中图分类号：
学科分类号：
摘要：
Supercritical carbon dioxide extraction was investigated as a method for removing lipids and bad flavor from tuna viscera. To find the optimum conditions, different experimental variables, such as pressure, temperature, flow rate of solvent and sample size, were evaluated for the effective removal of lipids and the undesirable smell. Ethanol was used as the entrainer, with a 3% by vol CO2 flow rate. By increasing the pressure at constant temperature, the efficiency of the lipid removal was improved and the protein was concentrated without denaturalization. The main fatty acids extracted from the tuna viscera were palmitic acid (16∶0), heptadecanoic acid (17∶1), oleic acid (18∶1) and docosahexaenoic acid (22∶6). The major amino acids in the tuna viscera treated by supercritical carbon dioxide were glutamic acid, leucine and lysine, and the free amino acids werel-proline, taurine andl-α-aminoadipic acid.
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页码：315 / 321
页数：6
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