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Separation of Phospholipids from Egg Yolk and Recovery of Water‐Soluble Proteins
Author(s) -
HATTA H.,
SIM J.S.,
NAKAI S.
Publication year - 1988
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.1365-2621.1988.tb07721.x
Subject(s) - yolk , chromatography , chemistry , acetone , chloroform , extraction (chemistry) , precipitation , ethanol , sodium , cholesterol , biochemistry , food science , organic chemistry , physics , meteorology
Lipoprotein and water‐soluble proteins were separated from egg yolk with sodium alginate. Ninety‐nine percent of the lipids were precipitated and 20% of protein remained in the supernatant by this treatment. SDS‐PAGE showed the presence of α‐, β‐, ‐γ‐livetins in the supernatant. Phospholipids were purified from the precipitated lipoproteins by 95% ethanol extraction, then ZnCl 2 precipitation, and subsequent acetone washing. Phospholipids recovery and purity were 78.5% and 95.9%, respectively. Phospholipids thus purified gave a clear colorless solution in chloroform and were free of triglycerides and cholesterol on TLC plates.