Premium
Selective extraction of phospholipids from egg yolk
Author(s) -
Ramesh B.,
Adkar S. S.,
Prabhudesai A. V.,
Viswanathan C. V.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02660240
Subject(s) - yolk , glyceride , extraction (chemistry) , chemistry , chromatography , solubility , methanol , cholesterol , biochemistry , food science , organic chemistry , fatty acid
Solubility differences of phospholipids and tri‐glycerides in methanol have been used with advantage for the selective quantitative extraction of phospho‐lipids, almost free of triglycerides, from egg yolk. Cholesterol, a comparatively minor component of egg yolk lipids, is easily removed from the methanolic solution of phospholipids by low temperature crystal‐lization (5 C), if required.