Abstract
An aminopeptidase. Ey, is a newly discovered enzyme of hen's egg yolk. About 95 % of the total activity was found in the yolk plasma fraction, with most of the remainder in the yolk granule fraction. The highly purified fraction from plasma showed about 13, 000-fold higher specific activities than that of yolk plasma. Polyacrylamide gel electrophoresis revealed that the enzyme was homogeneous. The bound enzyme in the granule was extracted with 3 % NaCl and was partially purified. The soluble and bound forms of aminopeptidase differ in solubility, molecular weight, heat stability, optimal pH, and Km.
