Abstract
The interaction between ovalbumin and lecithin was investigated by electrophoretically. And it was established that the formation of lipo-protein complexes occur under certain conditions when both components are negatively charged. These interactions were investigated in the phosphate buffer at pH7.0, Γ/2 0.223, ovalbumin lecithin weight ratio 3/1. Always it depends on the condit of solvent and may result in precipitation, complex formation of even inhibition of the heat coagulation of protein.
