LIPID-COMPOSITION AND HYDRATION CHARACTERISTICS OF LUNG PROTEIN ISOLATES DEFATTED BY SEVERAL SOLVENTS

被引：7

作者：

ALCOCER, MJC

AREAS, JAG

机构：

[1] De Alimentos E Nutrição Experimental Da, Faculdade de Ciências Farmacêuticas da, Universidade de São Paulo, São Paulo, São Paulo, CEP 01051

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06007.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Different portions of a protein isolate from bovine lungs were exhaustively defatted by solvents of varying polarities. Phospholipids, cholesterol and cholesterol esters, free fatty acids, mono‐, di‐ and triacylglycerols were quantitatively determined in the extracts. Their amount was dependant on the polarity of the solvent employed. Neutral lipids were quantitatively removed by all solvents whereas the amount of phospholipids extracted increased with solvent polarity. The water monolayer capacity of the defatted protein (obtained by the BET equation) showed an increase up to the maximum with the increase of the residual lipid content (determined by Folch wash). The results indicated that more protein polar sites were exposed when the lipid fraction (mainly phospholipids) was present. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：19 / +

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