Abstract
To remove the free lipids, from the high-density lipoprotein of the hen's egg-yolk, ultracentrifugation was employed in place of the ordinary ether extraction method which had been proved to give notable denaturing effect on the lipoproteins. Investigations were made on the homogeneity of the lipovitellin fraction thus obtained, by means of electophoresis, analytical ultracentrifugation and salting-in methods.
The ultracentrifugal diagram of this fraction revealed the presence of two components with distinctly different sedimentation constant, whereas the electrophoretic pattern showed only one peak.The salting-in methods with NaCl and KCl solution also demonstrated the existence of two components with different solubility.Thus, it was concluded that the so-called lipovitellin fraction of the hen's egg-yolk is heterogenous, consisting of at least two components.
