Egg Protein Determination, Separation of Egg Yolk Proteins by Paper Electrophoresis

Evans, Robert J.; Bandemer, Selma L.

doi:10.1021/jf60081a009

Cited by 33 publications

(9 citation statements)

References 2 publications

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“…Burley and Cook (1961) found that a variable amount of egg yolk very low density lipoprotein was associated with the yolk granules. The electrophoretic procedure used by Evans and Bandemer (1957) for separation of egg yolk lipoproteins probably included the entire granule in the non-migrating lipovitellin fraction, because no procedures were used to break up the granules and separate them into their constituents, which include the associated very low density lipoproteins. The electrophoretic procedure used by Evans and Bandemer (1957) for separation of egg yolk lipoproteins probably included the entire granule in the non-migrating lipovitellin fraction, because no procedures were used to break up the granules and separate them into their constituents, which include the associated very low density lipoproteins.…”

Section: Resultsmentioning

confidence: 99%

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Lipovitellins in Fresh and Stored Shell Eggs

1974

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Section: Resultsmentioning

confidence: 99%

“…Rates of ovulation and oviposition in growth selected lines of chickens. Evans et al (1958) studied the distribution of proteins in the yolks of fresh and stored shell eggs, following the development of a procedure for separation of egg yolk proteins by paper electrophoresis (Evans and Bandemer, 1957). 51: 2098-2100.…”

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confidence: 99%

Lipovitellins in Fresh and Stored Shell Eggs

1974

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“…Portions of the dialyzed very low density lipoprotein solutions were separated by filter paper electrophoresis (Evans and Bandemer, 1957) and the distance which the lipoprotein migrated measured.…”

Section: Methodsmentioning

confidence: 99%

The Influence of Storage of Shell Eggs Produced by Hens Fed Crude Cottonseed Oil on the Very Low Density Lipoproteins Isolated From These Eggs

1975

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Very low density lipoproteins were isolated from fresh and from 6-month old eggs laid by hens fed a diet containing crude cottonseed oil. There were no differences between the very low density lipoproteins isolated from the fresh and those from the stored eggs in the percentage of lipid extracted by ether after the action of unfolding agents, detergents, reducing agents, trypsin, Pronase, or phospholipase D. Phospholipase C released less lipid from the very low density lipoproteins of the stored eggs than from those of the fresh unless they were extracted with ether before digestion, when equal amounts were extracted. Very low density lipoproteins isolated from fresh eggs and those isolated from stored eggs contained similar percentages of lipid. The very low density lipoproteins from the stored eggs had lower isoelectric points than those from fresh eggs, but there were no differences in average size when determined by electron microscopy. Egg yolk very low density lipoproteins are normally quite stable in water solution, but those from the stored eggs showed evidence of some decomposition during prolonged ultracentrifugation in water solution in contrast to those from fresh eggs.

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“…Yolk was separated into components by centrifugation as outlined by Evans and Bandemer (1957). The fractions were added to egg white at 0.1% (by weight) and blended in a Waring Blendor.…”

Section: Methodsmentioning

confidence: 99%

Performance of Egg White in the Presence of Yolk Fractions ,

Cunningham

Cotterill

1972

Poultry Science

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Hens' egg yolk was separated into three components (lipovitellenin, lipovitellin and livetin) and each component added to egg white preparation at 0.1%. Normal egg white and lysozyme-ovumucin-free egg white were tested for performance in angel cakes before and after adding yolk fractions.The yolk fractions, lipovitellenin and lipovitellin, reduced angel cake volume when added to normal egg white. Livetin did not affect cake volume. Yolk fractions, however, did not further reduce volume of cakes made from lysosyme-and ovomucin-free egg white. by guest on June 14, 2015

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Egg Protein Determination, Separation of Egg Yolk Proteins by Paper Electrophoresis

Cited by 33 publications

References 2 publications

Lipovitellins in Fresh and Stored Shell Eggs

Lipovitellins in Fresh and Stored Shell Eggs

The Influence of Storage of Shell Eggs Produced by Hens Fed Crude Cottonseed Oil on the Very Low Density Lipoproteins Isolated From These Eggs

Performance of Egg White in the Presence of Yolk Fractions ,

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