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ION‐EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS
Author(s) -
BEE L. E.,
COTTERILL O. J.
Publication year - 1979
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.1365-2621.1979.tb08469.x
Subject(s) - chromatography , electrophoresis , phosvitin , chemistry , elution , yolk , ion chromatography , ion exchange , fraction (chemistry) , ion , biochemistry , enzyme , protein kinase a , food science , organic chemistry
Pure egg yolk was fractionated using DEAE ion‐exchange cellulose. Eluted components were simultaneously, detected by fluorescence and ultra‐violet absorption. Selected chromatographic fractions were subjected to disc gel electrophoresis and assayed for total lipids, amino acids and phosphorus. Native egg yolk was separated into 18 peaks chromatographically and 23 bands electrophoretically. Multi‐component chromatographic peaks were demonstrated by electrophoresis. Chromatographic peaks and corresponding electrophoretic bands, were identified by literature reference for lipovitellin, livetins, phosvitin and a low density fraction. A direct relationship existed between chromatographic position and electrophoretic mohility. Lipid and phosphorus concentrations were high in the same fractions.