Isolation and Purification of Apoprotein from Chicken and Quail Egg Yolk
1973 Volume 47 Issue 2 Pages 111-114
Details
1973 Volume 47 Issue 2 Pages 111-114
The flavoprotein-apoprotein systems were newly found by the authors in the water soluble protein fraction of chicken and quail egg yolk.
The apoproteins were isolated and purified from egg yolk by DEAE-cellulose column treatment followed by CM-Sephadex column chromatography.
The apoprotein of chicken egg yolk was eluted with acetate buffer at pH 4.5 from CM-Sephadex column, while that of quail egg yolk was eluted at pH 4.7.
The molecular weight of egg yolk apoproteins, estimated from flavin binding were 32, 000 for chicken and 33, 000 for quail respectively.
The results of chemical analyses showed that egg yolk apoproteins were the glycoprotein, containing hexose, hexosamine and sialic acid in their carbohydrate moiety.
The physical and chemical properties of the egg yolk apoproteins were similar to those of the egg white apoproteins.
