Membrane vesicles arising from the surface of Ehrlich ascites carcinoma cells were separated from the bulk of other microsomal components in Ficoll density gradients. Initial separation depends on the differential action of magnesium ion on various microsomal components. Immunologic and enzymic markers were used to monitor separation and purification steps.

Changes in the intensity of the 720 cm(-1) band were followed in the infrared spectra of the human erythrocyte membrane and its total lipid extract, recorded at various temperatures. These changes are interpreted in terms of the configuration of the lipid hydrocarbon chains within the membrane. Effects of temperature, sonication, removal of lipids, and organic solvents on the amide I and II bands, associated with protein conformations, were also studied.

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Macromolecular integrity of egg yolk lipoproteins is an essential prerequisite towards retaining cake quality of Madeira cakes and fatless sponges. In Madeira cakes, the low density lipoprotein of yolk is the major determinant of yolk function. In fatless sponge‐cake making, it assists aeration and foaming. The high density yolk lipoprotein inhibits aeration but helps to retain air whipped in by other egg constituents. Implications of these findings are discussed in terms of possible modes of action of lipoproteins during cake making.

No abstract