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The removal of peroxides from phosphatidylcholine preparations
Author(s) -
Poghossian G. G.,
Nalbandyan R. M.
Publication year - 1980
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534184
Subject(s) - phosphatidylcholine , chemistry , sephadex , chromatography , acetone , superoxide dismutase , incubation , yolk , lipidology , lecithin , filtration (mathematics) , biochemistry , phospholipid , clinical chemistry , food science , enzyme , membrane , statistics , mathematics
A major portion of the peroxides from egg yolk phosphatidylcholine preparations can be removed by filtration through Sephadex LH‐20, by repetitive suspending of phosphatidylcholine preparations in water, precipitation by acetone and brief incubation of the lipid with superoxide dismutase.