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Natural Products
Phosphatidylethanolamine Derivatives
Purity >99%
 
L-a-Phosphatidylethanolamine (Egg, Chicken)
Source
M.W.*
Catalog Number
Bacterial, E. coli
872.21
840027
Product Data
Heart, Bovine
768.07
840025
Product Data
Brain**
746.06
840022
Product Data
Liver, Bovine"
768.07
840026
Product Data
Egg
744.05
840021
Product Data
Egg, made by
transphosphatidylation of egg
lecithin in the presence
of ethanolamine**
718.01
841118
Product Data
Plant, Soybean
715.99
840024
Product Data
Specifications
TLC: One phosphorus positive spot, one ninhydrin positive spot
GC: Conforms to appropriate standard.
Solubility
Soluble: Chloroform
Insoluble: Alcohol
Stability
Storage: -20°C
Shelf Life: 3 Months
Preparation
The phosphatidylethanolamine from different sources is purified by high-pressure column chromatography using a variety of solid supports.

**Transphosphatidylation: enzymatic exchange of primary alcohols on phospholipid headgroups (e.g., phospholipase D exchanges ethanolamine for choline during the enzymatic conversion of PC to PE).


*Note Molecular weights based on:
E.coli PE 18:0-20:0 [cyclopropane] Plant PE 16:0-18:2
Brain PE 18:0-18:1 Liver PE 18:0-20:4
Egg PE 18:0-18:1 Egg Trans PE 16:0-18:1
Heart PE 18:0-20:4    
**Brain PE contains approximately 50% plasmalogen PE.

FATTY ACID CONTENT OF TISSUE-DERIVED PHOSPHATIDYLETHANOLAMINE

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