Research of Influence of Ultrasound on Allocation from the Soya of the Grade «Altom» Lipid Fraction and Lecithin

One of modern methods of an intensification extraction is ultrasonic processing. It is necessary to consider, that on the one hand the ultrasound can change activity of enzymes lipid exchange, with another - can promote destruction of components lipid to fraction. The Maximum quantity total lipids has been taken at ultrasound (IS) - processing by capacity 80 W within 10 minutes. The increase in activity of lipaze.was observed at influence by ultrasound on water extracts from soybeans which was expressed in more intensive hydrolysis of vegetative fats. Dependence of a degree of decomposition of vegetable oil (without lipaza from soybeans) from duration of thermostation and influences of ultrasound has been in parallel established. Preliminary US - processing accelerates decomposition of oil for 30 minutes and stabilizes process at higher level. At allocation of lecithin from soybeans the most effective extragent was boiling ethanol, and preliminary ultrasonic processing destroyed the allocated lecithin.