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Relation of Phospholipids to Other Tissue Components in Two Beef Muscles
Author(s) -
TURKKI PIRKKO R.,
CAMPBELL ADA MARIE
Publication year - 1967
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.1365-2621.1967.tb01280.x
Subject(s) - phospholipid , sphingomyelin , lecithin , chemistry , sarcoplasm , biochemistry , chromatography , cholesterol , membrane , endoplasmic reticulum
SUMMARY— The relation of phospholipids to other tissue components was studied in the extensor carpi radialis and psoas major muscles of beef. Total lipid, phospholipid, desoxyribonucleic acid (DNA), and total nitrogen were determined in each muscle. The distribution of total N among the fibrillar protein N, sarcoplasmic protein N, nonprotein N (NPN), and stroma N was determined. Phospholipids were separated from neutral lipids and fractionated into lecithin, cephalins, and sphingomyelin by thin‐layer chromatography. The quantity of each class was estimated by phosphorus analysis. The concentrations of total lipid and phospholipid were higher in the psoas than in the extensor muscle. The amount of phospholipid per unit weight of‘DNA, total N, protein N, and fibrillar protein N also was higher in the psoas major than in the extensor carpi radialis. In terms of sarcoplasmic protein N, the concentration of phospholipid was similar in the 2 muscles. In both muscles, lecithin accounted for about 62%, cephalins 30%, and sphingomyelin less than 10% of the lipids recovered.