Studies on the Apoproteins of the Major Lipoprotein of the Yolk of Hen's Eggs. IV. Aggregation in Urea of Proteins of Intermediate and High Molecular Weight and the Isolation of Four Electrophoretically Distinct Proteins

Abstract

The gel-filtration chromatography of the total apoprotein mixture from hen's egg yolk lipoprotein in acidic 6 M urea has been re-examined using the gel-filtration materials Sephadex and cross-linked Sepharose. Electrophoresis has also been used in attempts at separating the constituents of intermediate and high molecular weight.