Separation of Phospholipids from Egg Yolk and Recovery of Water‐Soluble Proteins

Lipoprotein and water‐soluble proteins were separated from egg yolk with sodium alginate. Ninety‐nine percent of the lipids were precipitated and 20% of protein remained in the supernatant by this treatment. SDS‐PAGE showed the presence of α‐, β‐, ‐γ‐livetins in the supernatant. Phospholipids were purified from the precipitated lipoproteins by 95% ethanol extraction, then ZnCl 2 precipitation, and subsequent acetone washing. Phospholipids recovery and purity were 78.5% and 95.9%, respectively. Phospholipids thus purified gave a clear colorless solution in chloroform and were free of triglycerides and cholesterol on TLC plates.