Counter-current carbon dioxide extraction of fat from soy skim
详细信息 查看全文
- 作者：M. Solanaa ; b ; miriam.solanacipres@studenti.unipd.it" class="auth_mail" title="E-mail the corresponding author ; miriamdevillaescusa@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; J. Teelb ; M. Hojilla-Evangelistac ; A. Bertuccoa ; F. Ellerb
- 关键词：Carbon dioxide ; Counter-current extraction ; Soy skim ; Fat ; Proteins
- 刊名：The Journal of Supercritical Fluids
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：113
- 期：Complete
- 页码：106-111
- 全文大小：459 K
文摘
- •
Counter-current CO2 extraction of fat from soy skim is studied for the first time.
- •
The highest fat extraction was achieved at 25.16 MPa and 50 °C (supercritical CO2).
- •
The fat content of soy skim was reduced from 4.4 to 0.7%.
- •
Counter-current CO2 settings did not affect protein structure and content.
- •
Supercritical CO2 treated samples showed increased protein solubility in aqueous media at pH 2–10.