EFFECT OF ULTRASONIC IRRADIATION ON CHEMICAL STRUCTURE OF EGG LECITHIN
EFFECT OF ULTRASONIC IRRADIATION ON CHEMICAL STRUCTURE OF EGG LECITHIN
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DOI：
10.1016/0006-291x(71)90443-8
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发表时间：
1971-01-01
影响因子：
3.1
通讯作者：
HAUSER, HO
中科院分区：
文献类型：
--
作者：
HAUSER, HO
长时间暴露于低强度的超声波和短时间暴露于高强度的超声波的鸡蛋卵磷脂分散体导致明显的化学降解，即使在N2的存在下，虽然不饱和烃链的氧化，然后防止。主要降解产物为溶血卵磷脂、脂肪酸、甘油磷酸胆碱、磷酸胆碱和胆碱。溶血素的量取决于超声空化的强度。在消除化学降解的可能性的条件下超声处理的鸡蛋卵磷脂的一些物理性质进行了研究，并与其他工人的结果进行了比较。
Prolonged exposure of egg lecithin dispersions to ultrasound of low intensity and short exposure to ultrasound of high intensity lead to appreciable chemical degradation even in the presence of N2although oxidation of the unsaturated hydrocarbon chains is then prevented. The main degradation products are lysolecithin, fatty acids, glycerylphosphorylcholine, phosphorylcholine and choline. The amount of lysolecithin depends on the intensity of ultrasonic cavitation. Some of the physical properties of egg lecithin sonicated under conditions which eliminate the possibility of chemical degradation are studied and compared with results of other workers.