Quantification of the components of the Iraqi Chicken wet egg yolk, and characterization of Lecithin.

Abstract

The target of this study is to determine the Iraqi wet egg yolk constituents, and to characterize the Lecithin of this wet egg yolk. The protein of Egg yolk was extracted using and was to be (55.27 %) while water content represent (25 %). Oil content was (13.23 %) isolated from the remaining egg yolk using acetone according to AOCS Official Method Ja 4-46 [1]. Finally Lecithin content was (22.4 %). Pure Lecithin was characterized by FT-IR, U.V-Vis. Analysis, and Powder X-ray diffraction.

Keywords: Wet Egg Yolk, characterization, Lecithin, Quantification, Iraqi Chicken.