Supercritical CO 2  extraction of egg yolk: Impact of temperature and entrainer on residual protein | Zendy

Arntfield S. D. | Zendy; Bulley N. R. | Zendy; Crerar W. J. | Zendy

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Supercritical CO 2 extraction of egg yolk: Impact of temperature and entrainer on residual protein

Author(s) -

Arntfield S. D.,

Bulley N. R.,

Crerar W. J.

Publication year - 1992

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02635924

Subject(s) - yolk , denaturation (fissile materials) , differential scanning calorimetry , extraction (chemistry) , supercritical carbon dioxide , supercritical fluid , chemistry , chromatography , ovalbumin , methanol , supercritical fluid extraction , nuclear chemistry , organic chemistry , thermodynamics , food science , biology , physics , immune system , immunology

Differential scanning calorimetry (DSC) was used to monitor changes in protein conformation resulting from supercritical carbon dioxide (SC‐CO 2 ) extraction of lipids from egg yolk. Extraction temperatures of 65°C and lower had no effect on protein conformation as indicated by similar denaturation temperatures and enthalpies of denaturation (ΔH). An extraction temperature of 75°C resulted in a reduction in the ΔH value for ovalbumin present in the egg yolk. The use of 3% methanol as an entrainer during extraction at 36 MPa and 40°C resulted in a 50% reduction in the ΔH value for ovalbumin. The use of high temperatures and/or entrainers during SC‐CO 2 extraction can result in significant protein denaturation.

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