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TitleDenaturation of egg yolk proteins during processing with near-critical dimethylether
Publication TypeConference Paper
Year of Publication2005
AuthorsTallon, S.J., Catchpole O.J., and Fenton K.A.
Conference NameAIChE Annual Meeting, Conference Proceedings
Date Published2005
KeywordsDimethylether (DME), Egg proteins, Ethers, Lipids, Natural compounds, Precipitation (chemical), Proteins, Solubility, water
AbstractNear-critical dimethylether (DME) is an effective solvent for extraction of polar and neutral lipids from natural compounds. In some cases processing using DME may cause denaturation of residual proteins, particularly in the presence of water, and this may be undesirable where the enriched protein fraction is also a product of value. This work describes measurements of denaturation of egg proteins when DME is used to extract the lipid fraction from egg yolks. Both fresh and diluted egg yolks were processed using DME as an antisolvent to precipitate water and protein from the feed stream. Protein denaturation, based on changes in water solubility, was measured for different processing temperatures, and water to DME flow ratios. Results show that the amount of water present in the system has some effect on changes in protein solubility.

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