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STUDIES ON RELEASE OF COMPONENTS FROM FROZEN‐THAWED LOW‐DENSITY LIPOPROTEIN (LDL) OF EGG YOLK
Author(s) -
WAKAMATU T.,
SATO Y.
Publication year - 1980
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.1365-2621.1980.tb07607.x
Subject(s) - chemistry , yolk , low density lipoprotein , chromatography , phospholipid , ultrafiltration (renal) , centrifugation , sephadex , lipoprotein , size exclusion chromatography , biochemistry , food science , cholesterol , membrane , enzyme
This experiment was carried out to confirm that the components of low‐density lipoprotein (LDL) are not released from LDL during freezing and thawing. With the aid of ultrafiltration and gel filtration with Sephadex G 25, it was found that low molecular weight material was not liberated from frozen‐thawed LDL. However, in centrifugation, a small amount of precipitate was found in unfrozen LDL and frozen‐thawed LDL, and this amount was greater in the frozen‐thawed LDL than in the unfrozen LDL. Specific gravities ranged from 1.02‐1.04, and the phospholipid and protein contents of frozen‐thawed and unfrozen LDL were higher than in the parent LDL. However, the SDS polyacrylamide gel electrophoretic patterns of the precipitates were the same as that of apo‐LDL.