Fractionation of the lipids of raw egg | Zendy

Parkinson T. Lawrence | Zendy

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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.

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