The Lipid Class and its Composition in Egg White

  • NEGISHI Takashi
    Department of Agricultural Chemistry, Obihiro Zootechnical University
  • SATO Kosuke
    Department of Agricultural Chemistry, Obihiro Zootechnical University
  • HIROSE Shuji
    Department of Agricultural Chemistry, Obihiro Zootechnical University
  • FUJINO Yasuhiko
    Department of Agricultural Chemistry, Obihiro Zootechnical University

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Other Title
  • 卵白の脂質クラスとその構成分
  • ランパク ノ シシツ クラス ト ソノ コウセイブン

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Egg yolk lipid has well been studied in detail, but egg white lipid has not yet, probably because of a small amount of lipid. The present work was carried out to elucidate lipid classes and their constituents of egg white prepared from the fresh hen eggs. The results are as follows. 1. The egg white contained 0.011-0.014% of lipid. The ratio of neutral lipids and polar lipids was 7-6:1. 2. The main neutral lipids were wax, free fatty acid and free sterol. The main polar lipids were sphingomyelin and cerebroside. 3. The principal components of wax were oleic acid and octadecanol. 4. The main fatty acids of free fatty acid fraction were palmitic, oleic and linoleic acid. 5. As the free sterol, only cholesterol was found. 6. The main components of sphingomyelin were palmitic acid and sphingosine. 7. The principal components of cerebroside were palmitic acid, dihydrophytosphingosine and glucose.

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