書誌事項
- タイトル別名
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- Effect of Heat Treatment on the Phospholipid Composition in Commercial Soybean Lecithin
- シハン ダイズ レシチンチュウ ノ リン シシツ ニ タイスル カネツ ノ エ
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説明
Commercial soybean lecithin was heated at 180°C for 10-120 minutes and its phospholipids were separated by three-solvent,two dimensional thin layer chromatography.Phosphatidylcholine,phosphatidylethanolamine,phosphatidylinositol and unidentified phospholipid were the major phosp holipids.They were reduced from 85.5% at initial to 15.1% by heating for 120 minutes.Phosphatidylethanolamine was decomposed completely and phosphatidylinositol and unidentified phospolipid were reduced to about one third by 10 minutes heating.Phosphatidylcholine content was about 35% after 120 minutes of the unheated soybean lecithin. Lysolecithin was not detected.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 26 (10), 442-444, 1979
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383513344
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- NII論文ID
- 130003788185
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 2067066
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- ISSN
- 00290394
- http://id.crossref.org/issn/00290394
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- データソース種別
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- JaLC
- NDLサーチ
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