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Influence of Freezing Egg Yolk Plasma on the Properties of Low‐Density Lipoproteins
Author(s) -
SAARI A.,
POWRIE W. D.,
FENNEMA O.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00444.x
Subject(s) - chemistry , yolk , chromatography , salt (chemistry) , plasma lipoprotein , food science , biochemistry , cholesterol , lipoprotein , organic chemistry
SUMMARY When yolk plasma was frozen for 24 hr between −20 and −25°C, the thawed mass had a pasty consistency. After freezing and thawing plasma, only 15% of the total lipoproteins were soluble in 10% NaCl. The two lipoproteins fractions, FLPL 1 , and FLPL 2 , isolated from the salt‐soluble material had chemical and physical properties similar to those for native plasma lipoproteins LPL 1 , and LPL 3 . With papin treatment, heated FLPL 2 , was degraded to the extent that all of the nitrogenous constituents were soluble in TCA solution. The influence of freezing LPL 2 solutions at various pH values on the physical properties of the thawed solutions was examined.