Fractionation of the lipids of raw egg

✍ Scribed by T. Lawrence Parkinson

• Book ID: 102427243
• Publisher: John Wiley and Sons
• Year: 1975
• Tongue: English
• Weight: 403 KB
• Volume: 26
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740261104

✦ Synopsis

Abstract

Method is described for fractionating egg lipids on silicic acid, using a Pye Liquid Chromatograph detector unit to monitor the fractionation. Emulsification difficulties in the extraction of “free” lipids with mixed ethers have been overcome by dispersing the egg in a saline phosphate buffer solution. It has been shown that the “free” lipids of raw egg are predominantly triglycerides and that the “bound” lipids have a higher proportion of phospholipids.