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Studies on the Composition of Egg Lipid a
Author(s) -
PRIVETT O. S.,
BLANK M. L.,
SCHMIT J. A.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00128.x
Subject(s) - glyceride , lecithin , chemistry , fractionation , chromatography , fatty acid , composition (language) , isomerization , thin layer chromatography , gas chromatography , biochemistry , linguistics , philosophy , catalysis
SUMMARY Studies were carried out on the fractionation and analysis of egg lipid by several new techniques employing thin‐layer chromatography. The fatty acid composition of the major lipid classes and subfractions thereof was determined by a combination of alkali‐isomerization and gas‐liquid chromatography. The positional arrangements of the fatty acids in the glycerides and lecithin fraction were determined. The fatty acids in lecithin were distributed mainly in one type, the α‐saturated β‐unsaturated type, in contrast to the fatty acids of triglycerides.