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《Science and Technology of Food Industry》 2010-05
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Overview on study of egg yolk lecithin

CHANG Hao,WANG Er-lei,GONG Xin-tong,LIU Jing-bo(Laboratory of Nutrition and Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China)  
Lecithin was an important kind of natural-occurring substance which was nourishing and functional. So far there had been a number of basal and applicational researches about lecithin both home and abroad,but most of them were focused on soyabean lecithin. Researches on egg yolk lecithin started rather late. However,egg yolk lecithin attracted increasingly attention because of its high content and properties excelling soyabean lecithin. The yield of eggs in our country was very high and studies on egg yolk lecithin had been developing gradually. This paper respectively stated the situation of studies on isolution and purification,determination,basic properties,functionality and application of egg yolk lecithin,and presented the developing direction of egg yolk lecithin aftertime.
【Fund】: 吉林省科技厅农业重点基金项目(20050202-3)
【CateGory Index】: TS253.1
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