STUDIES ON EGG YOLK PROTEINS

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Abstract
By electrophoretic and chemical analyses of yolk protein and of its fractions, the protein composition was determined as follows: phosvitin 8.5; lipovitellin, alpha[long dash]20.3, beta[long dash]43.2, gamma[long dash]3.0; livetin, L1[long dash]2.8, L2[long dash]8.2, L3[long dash]3.2 (total 14.2); others 10.8%. Alcohol-soluble lipid and P contents were determined. Lipid of alpha-, beta- and gamma-lipivitellin were 6.5, 35.5 and about 35%, respectively. The P content was as follows: phosvitin 0.9, lipovitellins (alpha[long dash]0.2, beta[long dash]0.7-0.8, gamma[long dash]0.05), others 0.07%. Phosvitin P was exclusively bound to protein, while 30-50% of alpha- 90% of beta- and all of gamma-lipovitellin P were present as lipid P.