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Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole egg

✍ Scribed by T. L. Parkinson

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
666 KB
Volume
19
Category
Article
ISSN
0022-5142

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## Abstract The low density fraction of egg yolk was separated by gel filtration into two groups of lipoproteins. One group (1) had an extremely high molecular weight and was probably formed by aggregation of the second group (2), which itself had a high molecular weight. In liquid egg the ratio of