Soybean phosphatides View Full Text


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Article Info

DATE

1937-05

AUTHORS

R. S. McKinney, G. S. Jamieson, W. B. Holton

ABSTRACT

The fractionation of the hot ethyl alcohol extract of the oil-free soybean meal yielded: (a) nonprotein nitrogenous compounds containing no phosphorus; (b) monoamino-diphosphorus compounds; (c) diamino-monophosphorus compounds; (d) monoamino-monophosphorus compounds containing only half as much nitrogen and phosphorus as lecithin and cephalin. These monamino-monophosphorus compounds, which are insoluble in acetone, were fractionated into: (a) a compound insoluble in cold ethyl alcohol, about 50% of which is probably cephalin; (b) a compound soluble in cold ethyl alcohol, which seems to be a lecithin-betaside appears to consist of a monosaccharide in combination with a dibasic dihydroxy acid. It is suggested that the use of cadmium chloride in the separation of vegetable lecithin may result in the formation of a cadmium chloride salt of lecithin rather than an addition compound as formerly believed. More... »

PAGES

126-129

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02547745

DOI

http://dx.doi.org/10.1007/bf02547745

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1039702298


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