Extraction and determination of Iraqi boiled Egg Yolk constituents, and characterization of Lecithin.

Abstract

This study aimed to extract, determine the Iraqi boiled Egg Yolk constituents and characterize the lecithin. The moisture content of the heated egg yolks was (54%). Egg Yolk protein was extracted using absolute ethanol and the calculated protein percent was (31.31%). The remaining egg yolk was deoiled with acetone using AOCS Official Method Ja 4-46 [13], and the calculated oil percent was (6.72 %).  Egg Yolk remaining protein was extracted using chloroform / methanol mixture and the calculated remaining protein percent was (5.7%). Finally Lecithin content was (10.29%). Pure Lecithin was characterized by FT-IR (Shimadzu FT-IR Spectrometer – 30 000:1/ IRAff), U.V-Vis. Analysis (U.V-Vis. Spectrophotometer, Shimadzu 1800), and Powder X-ray diffraction (XRD – 6000 Shimadzu)..