Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques

Aro, Heikki; Järvenpää, Eila P.; Könkö, Karoliina; Sihvonen, Mikko; Hietaniemi, Veli; Huopalahti, Rainer
April 2009
European Food Research & Technology;Apr2009, Vol. 228 Issue 6, p857
Academic Journal
Egg yolk is an excellent source of phospholipids. Egg yolk powder (EYP) contains about 60% lipids, which consist of, on average, neutral lipids (65%), phospholipids (31%) and cholesterol (4%). The utilization of supercritical fluid techniques is a new way to selectively extract and fractionate non-polar and slightly polar components from foods and food products. In this study, we developed pilot-scale production methods for the isolation of high-purity egg yolk phospholipids. The method involves either liquid ethanol or supercritical fluid extraction (SFE) as isolation method and supercritical antisolvent process as precipitation method. EYP was fractionated to lipid- and protein-rich fractions using liquid ethanol or supercritical fluid as an extraction medium. In both cases, the target fraction was phospholipids dissolved in ethanol. From this solution, phospholipids were precipitated using supercritical carbon dioxide as antisolvent. Depending on the process conditions, 72–99% of the precipitate consisted of phosphatidyl choline and phosphatidyl ethanolamine, which appeared in ratios 6:1–7:1. The highest purity of phospholipids was obtained via precipitation of the isolate obtained using two-step SFE.


Related Articles

  • Extraction of Egg-Yolk Lecithin. Palacios, Luz E.; Tong Wang // Journal of the American Oil Chemists' Society (JAOCS);Aug2005, Vol. 82 Issue 8, p565 

    In this research, the extraction of egg-yolk lecithin with ethanol was studied. Extraction was performed with deoiled and undeoiled yolks and with heated and unheated yolks. The yield of the extracted fraction relative to the initial material, phospholipid (PL) purity, and cholesterol content of...

  • Phosphatidylcholines and -ethanolamines can be easily mistaken in phospholipid mixtures: a negative ion MALDI-TOF MS study with 9-aminoacridine as matrix and egg yolk as selected example. Fuchs, Beate; Bischoff, Annabell; Süß, Rosmarie; Teuber, Kristin; Schürenberg, Martin; Suckau, Detlev; Schiller, Jürgen // Analytical & Bioanalytical Chemistry;Dec2009, Vol. 395 Issue 8, p2479 

    Phospholipids (PL) are increasingly analyzed by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS). As in the case of polar molecules, however, the careful selection of the matrix is crucial for optimum results. 9-Aminoacridine (9-AA) was recently...

  • Egg-Yolk Lipid Fractionation and Lecithin Characterization. Palacios, Luz E.; Tong Wang // Journal of the American Oil Chemists' Society (JAOCS);Aug2005, Vol. 82 Issue 8, p571 

    Egg-yolk lecithin has phospholipid (PL) classes and a FA composition that differ from soybean lecithin and may have unique functional properties. The purposes of this research were to develop an effective method for extracting a sufficient amount of lecithin from fresh egg yolks and to evaluate...

  • Emulsifiers and the egg.  // Restaurant Business;Apr2006, Vol. 105 Issue 4, p56 

    The article presents information related to the yolk of an egg that contains a good amount of cholesterol. Like lecithin cholesterol is an emulsifier. Unlike lecithin, cholesterol stabilizes a water-in-oil emulsion, and destabilizes an oil-in-water emulsion. The properties of an emulsifier...

  • Effect of Cholesterol on the Structure of a Five-Component Mitochondria-Like Phospholipid Membrane. Cathcart, Kelly; Patel, Amit; Dies, Hannah; Rheinstädter, Maikel C.; Fradin, Cécile // Membranes;2015, Vol. 5 Issue 4, p664 

    Cellular membranes have a complex phospholipid composition that varies greatly depending on the organism, cell type and function. In spite of this complexity, most structural data available for phospholipid bilayers concern model systems containing only one or two different phospholipids. Here,...

  • Influence of cholesterol and β-sitosterol on the structure of EYPC bilayers. Gallová, Jana; Uhríková, Daniela; Kučerka, Norbert; Svorková, Miroslava; Funari, Sergio; Murugova, Tatiana; Almásy, László; Mazúr, Milan; Balgavý, Pavol; Gallová, Jana; Uhríková, Daniela; Kučerka, Norbert; Svorková, Miroslava; Funari, Sergio S; Murugova, Tatiana N; Almásy, László; Mazúr, Milan; Balgavý, Pavol // Journal of Membrane Biology;Oct2011, Vol. 243 Issue 1-3, p1 

    The influence of cholesterol and β-sitosterol on egg yolk phosphatidylcholine (EYPC) bilayers is compared. Different interactions of these sterols with EYPC bilayers were observed using X-ray diffraction. Cholesterol was miscible with EYPC in the studied concentration range (0-50 mol%), but...

  • MOLECULAR DYNAMIC SIMULATION OF COMPLEX PHOSPHOLIPID BILAYER WITH CHOLESTEROL. Hakobyan, P. K. // Electronic Journal of Natural Sciences;Jul2009, Vol. 13 Issue 2, p58 

    We have carried out a molecular dynamic (MD) simulation of multi component phospholipids\Cholesterol\water system. The investigated system contains 128 molecules of 1-palmitoyl-2-oleoyl-3-phosphatidylethanolamine (POPE), 1-palmitoyl-2-oleoyl-3-phosphatidylcholine (POPC),...

  • Influence of cholesterol on the bilayer properties of monounsaturated phosphatidylcholine unilamellar vesicles. Kučerka, N.; Pencer, J.; Nieh, M.-P.; Katsaras, J. // European Physical Journal E -- Soft Matter;Jul2007, Vol. 23 Issue 3, p247 

    The influence of cholesterol on the structure of unilamellar-vesicle (ULV) phospholipid bilayers is studied using small-angle neutron scattering. ULVs made up of short-, mid- and long-chain monounsaturated phospholipids (diC n :1PC, n = 14 , 18, 22, respectively) are examined over a range...

  • Extraction of Phospholipids from Structured Dry Egg Yolk. Wang, Hui; Yao, Linxing; Wang, Tong // Journal of the American Oil Chemists' Society (JAOCS);Mar2014, Vol. 91 Issue 3, p513 

    Chicken egg yolk is a concentrated source of phospholipids (PL). Extracting egg PL with high efficiency is vital to the availability and economics of this high-valued lipid product. In this study, two types of structured dry egg yolk materials, yolk flakes and pellets, were prepared. Two...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics