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CHEMICAL CHARACTERIZATION OF EGG YOLK MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS ISOLATED FROM EGG YOLK GRANULES
Author(s) -
GARLAND T. D.,
POWRIE W. D.
Publication year - 1978
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.1365-2621.1978.tb15271.x
Subject(s) - yolk , sphingomyelin , phospholipid , chemistry , cholesterol , chromatography , food science , centrifugation , biochemistry , fraction (chemistry) , zoology , biology , membrane
Myelin figures (MF) and low‐density lipoprotein (LDLg) in yolk granules were isolated from the subpellicle fraction formed during the super‐centrifugation of a granule dispersion in 10% NaCl (Garland and Powrie, 1978). The MF and LDLg fraction were analyzed for total nitrogen, total phosphorous, total lipid, cholesterol and phospholipids. MF fraction possessed components which were similar to those for LDLg, but concentrations of the components were different. MF contained about 86% lipid whereas the lipid content of LDLg was around 84%. The amount of total nitrogen in MF and LDLg fractions was dependent on the age of hens from which eggs were obtained. With eggs from 36‐wk‐old hens, the MF and LDLg fractions had % total nitrogen values of 1.29 and 1.82, respectively whereas with hens from 39 wk to 1.5 yr of age, total nitrogen values were between 2.39 and 2.52% for MF and between 2.46 and 2.51% for LDLg. The total phosphorous content of the LDLg fraction was dependent on hen age. As a proportion of the total lipid, MF fractions were found to be rich in cholesterol, about 11.5% whereas LDLg fraction contained about 3.7%. Total phospholipid content of MF and LDLg from eggs of 39‐wk‐old hens was approximately 30 and 26%, respectively. Phosphatidyl choline was the predominant phospholipid in both MF and LDLg, and small amounts of phosphatidyl ethanolamine, lysophosphatidyl ethanolamine and sphingomyelin were present.