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Influence of Freezing Egg Yolk Plasma on the Properties of Low-Density Lipoproteins

โœ Scribed by A. SAARI; W. D. POWRIE; O. FENNEMA

Book ID
108796965
Publisher
Institute of Food Technologists
Year
1964
Tongue
English
Weight
353 KB
Volume
29
Category
Article
ISSN
0022-1147

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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