Über die enzymatische Spaltung des Lecithins aus Sojabohnen

Abstract

A soya bean lecithin, containing 25% of lysolecithin after purification over a column of alumina, was separated by counter-current distribution and finally cleaved enzymatically with the venom of Crotalus adamanteus. The fatty acids of the lysolecithin contained 34.4% of palmitic acid, 7.6% of stearic acid, 30.2% of oleic acid, 23.8% of linoleic acid and 4.0% of linolenic acid. The fatty acids obtained by enzymatic cleavage contained 15.1% of oleic acid, 71.8% of linoleic acid and 13.1% of linolenic acid, saturated acids being absent. The results indicate that the soya bean lecithin investigated contains only unsaturated fatty acids of the C18-series in the a-position.