Isolation of egg‐yolk phospholipids and enzymatic modification of their acyl chains

Phospholipids (PLs) have many biological and technological functions. Among the main sources of PLs egg yolk is the most attractive because of the high content of phosphatidylcholine (PC). The nutritional value of PLs can be increased by different methods, including enzymatic enrichment with polyunsaturated fatty acids (PUFA). Depending on the enzymes and reaction systems used, a‐linolenic acid (ALA) was introduced into the sn‐1 or sn‐2 position. Useful methods of PL isolation and positional analysis were elaborated.