Fractionation of Water‐Soluble and ‐Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents

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Abstract
A process was developed to fractionate both water‐soluble and water‐insoluble components from egg yolk with maximum retention of biological and functional properties. About 60–90% of the immunological activity of yolk was recovered in a supernatant after centrifugation of yolk diluted six‐ to tenfold with water. The remaining yolk pellet had excellent emulsifying properties for mayonnaise preparation. It was further fractionated by deoxycholate treatment to separate triglycerides (80% recovery). Ultrafiltration of the deoxycholate supernatant yielded protein (74% recovery) in the retentate, and phospholipids and cholesterol in the permeate. Phospholipids were then purified by dich‐loromethane:ethanol (3:1) extraction, zinc chloride precipitation and acetone washing.