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Fractionation of the lipids of raw egg
Author(s) -
Parkinson T. Lawrence
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261104
Subject(s) - silicic acid , fractionation , chromatography , chemistry , extraction (chemistry) , raw material , yolk , phosphate buffered saline , phosphate , phospholipid , biochemistry , food science , organic chemistry , membrane
Method is described for fractionating egg lipids on silicic acid, using a Pye Liquid Chromatograph detector unit to monitor the fractionation. Emulsification difficulties in the extraction of “free” lipids with mixed ethers have been overcome by dispersing the egg in a saline phosphate buffer solution. It has been shown that the “free” lipids of raw egg are predominantly triglycerides and that the “bound” lipids have a higher proportion of phospholipids.