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Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. III. Amino‐acid composition of protein 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.2740230515
Subject(s) - yolk , amino acid , egg white , composition (language) , chemistry , biochemistry , ion chromatography , chromatography , biology , food science , philosophy , linguistics
A number of the fractions and sub‐fractions isolated from the soluble proteins of white, yolk and whole egg have been identified by their amino‐acid compositions, and others have compositions that differ from those of known proteins. It is concluded that the relative abundance of the different amino acids is similar for nearly all egg proteins. Part of the low density lipoprotein in whole egg is in a soluble form and can be partially fractionated by ion‐exchange chromatography; the resulting fractions contain apoproteins with slightly differing amino‐acid compositions.