The protein moiety of the hen's egg yolk VLDL (apoVLDL) was studied by using SDSpolyacrylamide gel electrophoresis.It was revealed that apoVLDL was heterogeneous in size and composition; the presence of at least 18 polypeptides in apoVLDL was shown and five of them were major. Two major components were glycoprotein with approximate molecular weights of 135,000 and 71,000. The molecular weights of the other major components were about 82,000, 62,000 and 16,000.No significant difference was found in electrophoretic patterns of apoVLDL from several breeds or strains of domestic fowls.Egg yolk VIDL is a major component of yolk and comprises about 60% of total yolk solid. So the characteristics of VLDL, es
Chlorophylls were separated into a and b compounds by thin-layer chromatography and determined using a dual-wavelength chromatoscanner. A linear relationship existed in the range 0.1-I .O pg for chlorophyll a (chla) and 0.1-0.7 pg for chlorophyll b (chlb). The recoveries of chla and chlb when added to kiwi fruit were 79.4% and 99.5%, respectively. Total chla + chlb contents of four cultivars of kiwi fruit (Abbott, Bruno, Hayward and Monty) were 200&3000 pgl 1OOg at the beginning of growth, but decreased to about 1000 ug after four months. This decrease was mainly due to a decrease in chla. Total chlorophyll content decreased gradually during post-harvest ripening.
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