Positional distribution of saturated and unsaturated fatty acids on egg lecithin
A method is described to determine the position of fatty acids on lecithin. Purified egg lecithin is enzymatically hydrolyzed to the corresponding mixture of α,β-diglycerides with lecithinase D. Myristic acid is incorporated into the α' position of the diglycerides and the resulting triglycerid...
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| Format: | Article |
| Language: | English |
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Elsevier
1959-10-01
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| Series: | Journal of Lipid Research |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022227520390933 |