지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.2 No.3
- 발행연도
- 1997.9
- 수록면
- 202 - 206 (5page)
이용수
초록· 키워드
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To develop milk fat fractions with desirable physico-chemical properties, anhydrous milk fat(AMF) was fractionated by one- and two-stage extractions using supercritical CO₂(SC-CO₂). Two-stage extraction of AMF was performed by first producing two fractions, an extract and a residue at 40℃/241bar, which were subsequently used as the feed for an extraction at 60℃/241bar and 40℃/345bar, and separated into five and four fractions, respectively, based on extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. Short-chain(C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AMF. Long-chain(C14-C18) fatty acids in extract fractions from a residue were 118-141%. The ratio of unsaturated to saturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43℃, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-CO₂ fractionation of AMF by two-stage extraction offers the possibility of developing fractions with discrete fatty acid compositions, and physico-chemical properties such as melting point, iodine value and saponification value.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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