Separation of lipid-free egg yolk proteins by high-pressure liquid chromatography using solvents containing formic acid
✍ Scribed by D.D. Sheumack; R.W. Burley
- Publisher
- Elsevier Science
- Year
- 1988
- Tongue
- English
- Weight
- 336 KB
- Volume
- 174
- Category
- Article
- ISSN
- 0003-2697
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✦ Synopsis
A method for obtaining total protein patterns from lipid-containing systems, in particular egg yolk, is described. After dispersion of the yolk in 8 M guanidine hydrochloride solution, lipid is removed by extraction with chloroform-methanol and petrol. The protein solution is applied to a high-pressure liquid chromatograph and eluted with a gradient of formic acid, isopropanol, and acetonitrile. In measurements on a known yolk protein, duck apovitellenin I, the method did not cause irreversible formylation of N-terminal or other residues. The method was used (1) to compare protein patterns of whole yolk from hen and quail eggs; (2) to isolate and partially sequence quail apovitellenin I; and (3) to compare protein patterns of "white yolk" and "yellow yolk."