Über Die Darstellung Von Eigelblecithin

Role of phosphlipides and Aldehydes in Discoloration

“…Since the phosphorus and nitrogen contents of the product suggested derivation from phospholipides, lecithin and cephalin were separated from the stored dehydrated egg, from freshly lyophilized yolk, and from yolk of fresh shell egg by a modification of the method of Sueyoshi (10). This method is based on the tendency of phospholipides to precipitate from extracted egg oil, the comparative insolubility in acetone of phospholipides as compared to fats, and the differences in solubility in alcohol between lecithin and cephalin.…”

“…Several investigators have studied the development of brown pigments in heated milk products (10,18). The reactions are apparently closely related to those which occur during prolonged storage.…”

The Chemistry of the Lipins

“…In the formula of lecithin there is place for only two fatty acid radi cals, but the list of fatty acids previously obtained from lecithins includes palmitic, stearic, oleic, linolenic, and arachidonic acids. Sue yoshi (1) claims that the palmitic' acid present in egg-yolk lecithin melts at 57° and differs from normal palmitic acid. Klenk and Schoenebeck (2) have now isolated from brain lecithin an unsaturated acid containing 22 carbon atoms with 4 ethylenic linkages and have definitely established its composition by its complete reduction to behenic acid and by the preparation of an octobromide.…”