Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications
Feng Zhao, Rongji Li, Yun Liu, Haiyan Chen
Abstract
Egg yolk lecithin has physiological activities as an antioxidant, antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant. There are several methods for extracting egg yolk lecithin, including solvent extraction and supercritical extraction. However, changes in extraction methods and functional activity of egg yolk lecithin are a matter of debate. In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin products in the future.
Topics & Concepts
YolkLecithinExtraction (chemistry)Supercritical fluidChromatographyChemistrySolventSolvent extractionFood scienceBiochemistryOrganic chemistryProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant Activities