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Extraction of Phospholipids from Structured Dry Egg Yolk
Author(s) -
Wang Hui,
Yao Linxing,
Wang Tong
Publication year - 2014
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/s11746-013-2390-1
Subject(s) - yolk , acetone , extraction (chemistry) , chromatography , anhydrous , pellets , hexane , chemistry , ethanol , fraction (chemistry) , food science , biology , biochemistry , organic chemistry , paleontology
Chicken egg yolk is a concentrated source of phospholipids (PL). Extracting egg PL with high efficiency is vital to the availability and economics of this high‐valued lipid product. In this study, two types of structured dry egg yolk materials, yolk flakes and pellets, were prepared. Two commonly used solvents, hexane and ethanol, were tested on the extraction of total yolk lipids including the PL. The PL fraction was obtained by the conventional cold acetone precipitation. The drum‐dried yolk flakes were shown to be an ideal starting material for total lipid and PL extraction. Anhydrous ethanol can extract almost all the neutral lipids and PL with little change to the individual components of the native PL. A PL product with a purity of more than 90 % and a yield of 99 % can be prepared using this method.