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)..
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