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Studies on the Composition of Egg Lipid (1962)

PRIVETT, O. S. ; BLANK, M. L. ; SCHMIT, J. A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 27 (1962), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00128.x

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