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Solubilization of proteins for clarification of egg yolk powder suspensions and separation of lipids using enzymes

โœ Scribed by Riichiro Ohba; Yoichi Nakashima; Seinosuke Ueda

Book ID
113397395
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
291 KB
Volume
78
Category
Article
ISSN
0922-338X

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โœ D.D. Sheumack; R.W. Burley ๐Ÿ“‚ Article ๐Ÿ“… 1988 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 336 KB

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-press