Studies on the Apoproteins of the Major Lipoprotein of the Yolk of Hen's Eggs III. Influence of Salt Concentration During Isolation on the Amount and Composition of the Apoproteins

Abstract

When the major lipoprotein of hen's eggs was prepared by centrifuging yolk in salt solutions, the ionic strength affected the apoprotein mixture. At high salt concentrations (ionic strength above about 2) more protein was present in the lipoprotein than at lower ionic strength. The extra protein was not removed by subsequently lowering the ionic strength. This extra protein consisted largely of proteins of high molecular weight, including, according to electrophoresis, y-livetin from the aqueous phase of yolk.