| Popis: |
THE high lipid content of the egg yolk has presented a difficulty to those interested in the electrophoretic properties of this biological material. Shepard and Hottle (1949) reported an electrophoretic study of the livetin fraction of the yolk after an ether extraction. In their investigation, however, either filtration or centrifugation was used to obtain clear solutions and, therefore, an analysis of the total protein contents was not accomplished. During this same period Mecham and Olcott (1949) described an electrophoretic study of phosvitin, which they indicated was the principal phosphoprotein of the egg yolk and which contained 60 to 70 percent of the total phosphorus. In addition, these authors reviewed the work of previous investigators who had attempted to determine the distribution and amount of phosphorus in the substances present in the egg yolk. In all these investigations the preparation of clear solutions which contained all the yolk proteins and which … |
