| 摘要 |
Lipids are sepd. from potatoes by sepg. cell fluid from potatoes and recovering lipids therefrom. Lipids are used as emulsifiers and wetting agents in foods; further uses are in the leather and textile industries, and in cosmetics and pharmaceuticals. The lipids may be isolated from the protein water by extn. with a solvent, esp. a polar solvent for fats, esp. CH2Cl2, CHCl3, CCl4, alcohols, esp. 1-5C alkanols, in partic. (m)ethanol, isopropanol and/or butanol and/or other water-miscible extractants, esp. methylal. Extn. is pref. in countercurrent. Pref., the proteins are pptd. from the protein water, e.g. by heating with injected steam; lipids and proteins are pptd. almost quantitatively. The lipids are obtd. in high yield and pure form from a waste material. Further purificn. is not needed. The lipid content of pptd. potato protein is higher than that of most oil seeds. Removal of lipids from the potato improves the storage stability of the protein. After removal of the lipid-contg. protein, the water can be rejected. |
