The effect of pasteurisation and freezing on the low density lipoproteins of egg

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 group 1 to group 2 was increased by pasteurisation for 5 min at 65°C and also by freezing and thawing of either raw or pasteurised material. When group 2 was isolated by gel filtration and then frozen and thawed it was converted to group 1.