Studies on the Apoproteins of the Major Lipoprotein of the Yolk of Hen's Eggs. V. Protein Sulfhydryl Groups: Accessibility in the Lipoprotein and the Effect of Temperature

Abstract

Sulfhydryl groups in the apoproteins of the major lipoprotein (density 0·95 gjml) of hen's egg yolk have been studied by colorimetry, analysis for carboxymethylcysteine, and labelling with (14C]iodocompounds and their distribution amongst the individual apoproteins (i.e. apovitellenins I-VI) has been determined.