卵白の脂質クラスとその構成分

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書誌事項

タイトル別名
  • The Lipid Class and its Composition in Egg White
  • ランパク ノ シシツ クラス ト ソノ コウセイブン

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説明

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.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 46 (6), 342-346, 1975

    公益社団法人 日本畜産学会

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