Note: Fractionation of sheep milk fat via supercritical carbon dioxide

被引：2
|
作者：
Spano, V [1 ]
Salis, A [1 ]
Mele, S [1 ]
Madau, P [1 ]
Monduzzi, M [1 ]
机构：
[1] Univ Cagliari, CSGI Cittadella Monserrato, Dipartimento Sci Chim, I-09042 Cagliari, Italy
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2004年 / 10卷 / 06期
关键词：
sheep milk fat; triacylglycerols; fatty acids; supercritical carbon dioxide; fractionation;
D O I：
10.1177/1082013204049512
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Supercritical carbon dioxide (SC-CO2) was used for anhydrous ovine milk fat (AMF) fractionation. Two different fractions were obtained: a low molecular weight triacylglycerol (TAG), named fraction E, and a high molecular weight TAG, termed fraction R. Fractionation was performed at different pressure and temperature values. The effect of these parameters on the chemical composition of the two fractions were analysed in relation to the original AMF. Among the searched conditions, 250 bar and 40degreesC gave the best fractionation results.
引用
收藏
页码：421 / 425
页数：5
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