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Formation of complexes between lecithin and apovitellenin I, an avian egg‐yolk apoprotein
Author(s) -
Fretheim K.,
Sleigh R. W.,
Burley R. W.
Publication year - 1986
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534433
Subject(s) - yolk , lecithin , phospholipid , chemistry , lipidology , egg lecithin , lipoprotein , clinical chemistry , chromatography , biochemistry , cholesterol , food science , membrane
In a study of lipid‐protein interactions in egg yolk, it was found that L‐α‐dipalmitoyl lecithin gave two distinct noncovalent complexes (A and B) with apovitellenin I, an apoprotein in the major yolk lipoprotein. Interaction took place under widely varied conditions, and yolk lecithin gave similar complexes. Complex A, which was formed within minutes, consisted of round particles of about 9 nm diameter. Complex B, which was formed more slowly, consisted of larger, particles. Possibly resembling curved discs, with diameter of 30–40 nm. The preparation and some properties of these complexes are described. It is suggested that they may be suitable for an extensive study of phospholipid‐protein interactions in yolk.