Conversion of a Lipoprotein from Egg Yolk into a Membranous Form in the Presence of Yolk Lipid

Abstract

Treatment of the major lipoprotein (density O· 95 gjml) from hen's egg yolk with aqueous dispersions of yolk lipid resulted in a mixture that contained new large globular particles with membranous outer layers. These particles, referred to as 'membranous globules', had diameters in the range 50-200 nm when viewed in the electron microscope and in appearance, properties, and composition resembled the 'insoluble yolk globules' that are a natural part of whole yolk