Isolation and Fractionation of the Protein Moiety of Egg Yolk Low Density Lipoprotein

Abstract

The protein moiety of egg yolk LDL was a mixture of glycoproteins which separated into several bands by SDS polyacrylamide gel electrophoresis. The main component was a large protein of 130,000 molecular weight, and represented over 70% of the total proteins. Among other components, the smallest protein made up about 20% of total proteins and had a molecular weight of 15,000. Remaining components included at least four proteins with molecular weights in the range of 60,000-95,000. The main protein and the smallest protein could be separated from other components by gel filtration on Sepharose 4B. Although their amino acid composition was almost the same, their carbohydrate content was different. Other components besides these two proteins were assumed to be derived from the main protein during the preparation of delipidation.

Thermal‐aided phosvitin extraction from egg yolk

“…The polypeptides at 92–121, 85, 48 and 31 kDa could be derived from lipovitellin . The wide bands at 92–121 and 149 kDa could be the most abundant apoproteins V and VI from LDL . The wide band at 92–121 kDa may contain several polypeptides overlapping each other.…”

Hen Egg Yolk Low-Density Lipoproteins Film Spreading at the Air−Water and Oil−Water Interfaces

“…They are constituted by six major polypeptides (19): the most important with a molecular mass of about 130 kg/mol represents more than 70% w/w of apoproteins, another with a molecular mass of 15 kg/ mol represents about 20% w/w, and the four others, in minority, have molecular masses of 60-95 kg/mol. Apoproteins are glycoproteins (19) out of which the proportion of sugars was estimated at 2.4% w/w with 1.3% w/w of hexose, 0.7% w/w of hexosamine, and 0.38% w/w of sialic acid. The isoelectrical point of apoproteins has not been determined, but that of LDL was estimated in the range of pH 6.5-7.3 (19).…”

“…Apoproteins are glycoproteins (19) out of which the proportion of sugars was estimated at 2.4% w/w with 1.3% w/w of hexose, 0.7% w/w of hexosamine, and 0.38% w/w of sialic acid. The isoelectrical point of apoproteins has not been determined, but that of LDL was estimated in the range of pH 6.5-7.3 (19). The insolubility of apoproteins in the absence of detergent and the difficulty in purifying each apoprotein are problems in characterizing their secondary structures.…”

Two‐step consumption of yolk granules during the development of quail embryos

“…2003), resulting in the production of various polypeptides, the yolk proteins (Raju & Mahadevan 1976; Yamauchi et al . 1976; Nakamura et al . 1977; Yamamura et al .…”