Abstract

This study presented a new solution of isolation for phospholipid from egg yolks by ultrasonic wave. Degradation of phospholipid was discussed with the aggregation of micro-particles. The frequency of ultrasonic wave was 20 kHz. Lubricant was treated for 9 min under 0, 200, 400, 600W, respectively. It was showed that concentration of phospholipid reduced as ultrasonic power and time increased. Ultrasonic wave was useful for degradation of high molecular protein. Phospholipid secondary structure transforming was also observed, which was affected by ultrasonic wave. Suspension particles aggregated under the different ultrasonic wave condition. Content of the aggregation increased and volume of the aggregate reduced as ultrasonic treatment time increased.

Keywords:

Isolation, nutrition, phospholipid, ultrasonic wave separation,

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Competing interests

The authors have no competing interests.

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