Chromatographic separation of the soluble proteins of hen's egg yolk: an analytical and preparative study

✍ Scribed by R.W. Burley; D.V. Vadehra

• Publisher: Elsevier Science
• Year: 1979
• Tongue: English
• Weight: 477 KB
• Volume: 94
• Category: Article
• ISSN: 0003-2697
• DOI: 10.1016/0003-2697(79)90789-9

✦ Synopsis

We have used gel-filtration chromatography on columns of "Ultragel" in 1.0 M sodium chloride to fractionate the soluble proteins of the yolkof Australorp hen's eggs. Five fractions were isolated quantitatively: three major fractions each about a third of the total soluble protein by weight and each consisting largely of one of the three known proteins, (Y-, p-, and y-livetin, and two minor fractions neither more than 3% of the total. One minor fraction contained a single protein of low molecular weight, apovitellenin II, previously isolated from the yolk low-density lipoprotein. The other, referred to as "d-livetin," is of very high molecular weight. Recoveries of the soluble proteins were affected by factors such as concentrated salt, organic solvents, or heating.