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Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractions
Author(s) -
Parkinson T. L.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230514
Subject(s) - yolk , egg white , phosphorus , fraction (chemistry) , molecular mass , chemistry , chromatography , egg albumen , biology , biochemistry , food science , enzyme , organic chemistry
A number of the fractions and sub‐fractions isolated from the soluble proteins of whole egg have been shown to be lipoproteins of high lipid content, derived from the low density fraction of egg yolk. Determinations of phosphorus contents and molecular weights of certain other fractions were made to assist in their identification.