Abstract
The influence of ether treatment on the lipovitellin fraction isolated from hen's egg-yolk was investigated by means of the Tiselius electrophoresis, analytical ultracentrifugation and of salting-in methods.
It was demonstrated that the ether treatment of the lipovitellin solution for 30 minutes at room temperature resulted in the appearance of a new component with higher electrophoretic mobility and higher sedimentation velocity and with lower solubility in salt solution than the original two protein components, accompanying the decrease in the amount to the latters. Still longer treatment caused the formation of precipitate which was completely insoluble in concentrated salt solution.
Thus, the ether treatment was proved to give a notable denaturing effect on the lipovitellin of the hen's egg-yolk.
