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Soybean phosphatides

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Oil & Soap

Summary

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.

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Author information

Authors and Affiliations

  1. Bureau of Chemistry and Soils, U. S. Dept. of Agriculture, The American University, USA

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

Authors
  1. R. S. McKinney
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  2. G. S. Jamieson
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  3. W. B. Holton
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Additional information

The experimental data present in this paper were taken from the these submitted by Robert S. McKinney to the Graduate School of American University in 1936 in the partial fulfillment of the requirements for the degree of Doctor of Philosophy.

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McKinney, R.S., Jamieson, G.S. & Holton, W.B. Soybean phosphatides. Oil Soap 14, 126–129 (1937). https://doi.org/10.1007/BF02547745

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  • DOI: https://doi.org/10.1007/BF02547745

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