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Isolation and Characterization of Major Apoproteins from Hen's Egg Yolk Granule
Author(s) -
ITOH TAKATOSHI,
KUBO MOTOKO,
ADACHI SUSUMU
Publication year - 1986
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.1365-2621.1986.tb13061.x
Subject(s) - yolk , sialic acid , chemistry , chromatography , galactose , polyacrylamide gel electrophoresis , granule (geology) , glycoprotein , molecular mass , gel electrophoresis , biochemistry , electrophoresis , biology , enzyme , food science , paleontology
Different patterns were obtained from granular and plasma fractions of egg yolk by SDS‐polyacrylamide gel electrophoresis. Three major components of granular apoprotein which constitute 19.4, 14.5, and 43.4% of the protein moiety with estimated molecular weights of 28,000, 74,000, and 109,000 daltons, respectively, were isolated by preparative SDS‐gel electrophoresis. They were found to be glycoproteins containing mannose, galactose, and hexosamine. Sialic acid was found only in the 74,000 and 109,000 dalton components. Phosphorus content of the 28,000, 74,000, and 109,000 dalton components were 2.0, 1.2, and 0.4%, respectively.