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ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS
Abstract
The yolk granules from hen's egg represent on a dry basis 23% of the yolk solids, and they contain about 90% of the protein phosphorus, 95% of the iron, and nearly 70% of the calcium in yolk. Ultracentrifugal and other analyses on solutions of the granules show that they are 70% α- and β-lipovitellin in an approximate ratio of 1:1.8, 16% phosvitin, and 12% low-density lipoprotein. The properties and composition of the two lipovitellins isolated from the granules are the same as those isolated from solutions of whole yolk. Further purification reduces the protein phosphorus in α-lipovitellin to 0.50% and in β-lipovitellin to 0.27%, and this confirms that α-vitellin has a higher phosphorus content. Experiments at low temperature suggest that phosvitin exists in the granules as a high molecular weight complex.
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Citations
Cited by
Advances in the value of eggs and egg components for human health
Kovacs-Nolan, J., Phillips, M., & Mine, Y. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf050964f · Cited by 555
Immunoglobulins from Egg Yolk: Isolation and Purification
AKITA, E. M., & NAKAI, S. (1992) · Journal of Food Science · doi:10.1111/j.1365-2621.1992.tb08058.x · Cited by 301
Metadata
- Authors
- Burley, R. W., & Cook, W. H.
- Venue
- Canadian Journal of Biochemistry and Physiology
- Publisher
- Canadian Science Publishing
- Published
- 1961-08-01
- Volume
- 39
- Issue
- 8
- Pages
- 1295-1307
- ISSN
- 0576-5544 (ISSN-L)
- OpenAlex
- W2151119702
- Cited by
- 234
- References
- 0
- FWCI
- 24.66
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS. https://app.cochat.ai/papers/10.1139/o61-136
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- Burley, R. W., & Cook, W. H. (1961). ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS. Canadian Journal of Biochemistry and Physiology. https://doi.org/10.1139/o61-136
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