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中国精品科技期刊2020
卵黄抗体鸡蛋粉喷雾干燥工艺研究[J]. 食品工业科技, 2012, (20): 269-272. DOI: 10.13386/j.issn1002-0306.2012.20.072
引用本文: 卵黄抗体鸡蛋粉喷雾干燥工艺研究[J]. 食品工业科技, 2012, (20): 269-272. DOI: 10.13386/j.issn1002-0306.2012.20.072
Preparation of yolk immunoglobulin-rich egg powder by spray-drying[J]. Science and Technology of Food Industry, 2012, (20): 269-272. DOI: 10.13386/j.issn1002-0306.2012.20.072
Citation: Preparation of yolk immunoglobulin-rich egg powder by spray-drying[J]. Science and Technology of Food Industry, 2012, (20): 269-272. DOI: 10.13386/j.issn1002-0306.2012.20.072

卵黄抗体鸡蛋粉喷雾干燥工艺研究

Preparation of yolk immunoglobulin-rich egg powder by spray-drying

  • 摘要: 以活性保留率、出粉率为指标,对影响卵黄抗体鸡蛋粉喷雾干燥效果的因素进行了考察,并通过正交实验确定了最佳工艺条件为:进料速度500mL/h、蛋液质量浓度20%、进口温度160℃,此条件下出粉率达到16.23%,IgY(卵黄抗体球蛋白)活性保留率达到92.60%;各因素对出粉率的影响依次为:进口温度>蛋液浓度>进料速度。 

     

    Abstract: The effect of reaction parameters on spray-drying of yolk immunoglobulin-rich egg powder were conducted to explore by single factor experiments and orthogonal experiment with activity assays of IgY (yolk immunoglobulin) and yield of egg powder as antigens.The optimal spray-drying conditions were obtained as follows:the feed flow rate was 500mL/h, the concentration of egg liquid was 20% and the inlet air temperature was 160℃.Under those conditions, the yield of egg powder was 16.23% and the activity assays of IgY was 92.60%.In addition, the inlet air temperature had the largest impact on the yield of egg powder followed by concentration of egg liquid and feed flow rate.

     

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