PREPARATION AND CHARACTERIZATION OF PHOSVITIN FROM HEN EGG YOLK

1958 ◽  
Vol 36 (1) ◽  
pp. 399-408 ◽  
Author(s):  
F. J. Joubert ◽  
W. H. Cook
Keyword(s):  
Molecular Weight ◽  
Water Purification ◽  
Magnesium Sulphate ◽  
Egg Yolk ◽  
Buffer Solutions ◽  
Low Concentrations ◽  
Hen Egg Yolk ◽  
Hen Egg ◽  
Particle Weight

Phosvitin was precipitated from egg yolk solution in 0.4 M magnesium sulphate by adding an equal volume of water. Purification was accomplished by repeatedly precipitating and dialyzing at pH 4.0 to remove lipovitellin. Phosvitin so prepared was free of lipid, contained 9.6% phosphorus, and had a molecular weight of 3.0 × 104at pH 4.0 and a frictional ratio that indicates an elongated molecule. It is a polyelectrolyte with properties that are dependent on both the concentration of the solute and the composition of the solvent. In buffer solutions containing low concentrations (0.01 to 0.05 M) of magnesium sulphate, it forms complexes having a particle weight of 14 × 105and with calcium salts a particle weight of 7.5 × 105.

PREPARATION AND CHARACTERIZATION OF PHOSVITIN FROM HEN EGG YOLK

1958 ◽  
Vol 36 (4) ◽  
pp. 399-408 ◽  
Author(s):  
F. J. Joubert ◽  
W. H. Cook
Keyword(s):  
Molecular Weight ◽  
Water Purification ◽  
Magnesium Sulphate ◽  
Egg Yolk ◽  
Buffer Solutions ◽  
Low Concentrations ◽  
Hen Egg Yolk ◽  
Hen Egg ◽  
Particle Weight

Phosvitin was precipitated from egg yolk solution in 0.4 M magnesium sulphate by adding an equal volume of water. Purification was accomplished by repeatedly precipitating and dialyzing at pH 4.0 to remove lipovitellin. Phosvitin so prepared was free of lipid, contained 9.6% phosphorus, and had a molecular weight of 3.0 × 104at pH 4.0 and a frictional ratio that indicates an elongated molecule. It is a polyelectrolyte with properties that are dependent on both the concentration of the solute and the composition of the solvent. In buffer solutions containing low concentrations (0.01 to 0.05 M) of magnesium sulphate, it forms complexes having a particle weight of 14 × 105and with calcium salts a particle weight of 7.5 × 105.

SEPARATION AND CHARACTERIZATION OF LIPOVITELLIN FROM HEN EGG YOLK

1958 ◽  
Vol 36 (4) ◽  
pp. 389-398 ◽  
Author(s):  
F. J. Joubert ◽  
W. H. Cook
Keyword(s):  
Molecular Weight ◽  
Phosphorus Content ◽  
Egg Yolk ◽  
Sodium Chloride Solutions ◽  
The Past ◽  
Buffer Solutions ◽  
Separate Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

The major sedimenting fraction of egg yolk, which appears to be homogeneous in sodium chloride solutions, has been fractionated into lipovitellin, phosvitin, and γ-livetin. By dissolving egg yolk in 0.4 M magnesium sulphate and diluting to 0.2 M much of the phosvitin is precipitated and further dilution of the supernatant yields lipovitellin, from which most of the γ-livetin and contaminating phosvitin can be removed by further treatment. Separation and recovery of both lipovitellin and phosvitin by this procedure indicate that phosvitin is a separate protein and not an integral part of the lipovitellin molecule. When the sedimenting fraction in egg yolk is dissolved in buffer solutions at pH 9.0, γ-livetin can be resolved ultracentrifugally from the rest of this fraction, but precipitation by dilution, with ammonium sulphate, or with ethanol, failed to separate the components. Evidently lipovitellin as prepared in the past by similar methods has been a mixture of three proteins. Lipovitellin containing about 10% γ-livetin and 20% lipid had a molecular weight of 3.2 × 105 and a phosphorus content of 0.49%, about half that previously reported.

SEPARATION AND CHARACTERIZATION OF LIPOVITELLIN FROM HEN EGG YOLK

1958 ◽  
Vol 36 (1) ◽  
pp. 389-398 ◽  
Author(s):  
F. J. Joubert ◽  
W. H. Cook
Keyword(s):  
Molecular Weight ◽  
Phosphorus Content ◽  
Egg Yolk ◽  
Sodium Chloride Solutions ◽  
The Past ◽  
Buffer Solutions ◽  
Separate Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

The major sedimenting fraction of egg yolk, which appears to be homogeneous in sodium chloride solutions, has been fractionated into lipovitellin, phosvitin, and γ-livetin. By dissolving egg yolk in 0.4 M magnesium sulphate and diluting to 0.2 M much of the phosvitin is precipitated and further dilution of the supernatant yields lipovitellin, from which most of the γ-livetin and contaminating phosvitin can be removed by further treatment. Separation and recovery of both lipovitellin and phosvitin by this procedure indicate that phosvitin is a separate protein and not an integral part of the lipovitellin molecule. When the sedimenting fraction in egg yolk is dissolved in buffer solutions at pH 9.0, γ-livetin can be resolved ultracentrifugally from the rest of this fraction, but precipitation by dilution, with ammonium sulphate, or with ethanol, failed to separate the components. Evidently lipovitellin as prepared in the past by similar methods has been a mixture of three proteins. Lipovitellin containing about 10% γ-livetin and 20% lipid had a molecular weight of 3.2 × 105 and a phosphorus content of 0.49%, about half that previously reported.

31P-NMR characterization of hen egg yolk and egg white

1986 ◽  
Vol 887 (1) ◽  
pp. 118-120 ◽  
Author(s):  
C.Tyler Burt ◽  
Lisa Jeffreys-Smith ◽  
Robert E. London
Keyword(s):  
31P Nmr ◽  
Egg Yolk ◽  
Egg White ◽  
Nmr Characterization ◽  
Hen Egg Yolk ◽  
Hen Egg

Antioxidant activity of tryptic digests of hen egg yolk phosvitin

2007 ◽  
Vol 87 (14) ◽  
pp. 2604-2608 ◽  
Author(s):  
Xueming Xu ◽  
Shigeru Katayama ◽  
Yoshinori Mine
Keyword(s):  
Antioxidant Activity ◽  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

FRACTIONATION OF LIVETIN AND THE MOLECULAR WEIGHTS OF THE α- AND β-COMPONENTS

1957 ◽  
Vol 35 (4) ◽  
pp. 241-250 ◽  
Author(s):  
W. G. Martin ◽  
J. E. Vandegaer ◽  
W. H. Cook
Keyword(s):  
Light Scattering ◽  
Soluble Protein ◽  
Soluble Fraction ◽  
Egg Yolk ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Molecular Weights ◽  
Water Soluble Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

Livetin, the major water-soluble protein of hen egg yolk, was found to contain three major components having mobilities of −6.3, −3.8, and −2.1 cm.2 sec.−1 volt−1 at pH 8, µ 0.1, and these have been designated α-, β-, and γ-livetin respectively. The α- and β-livetins were separated and purified electrophoretically after removal of γ-livetin by precipitation from 37% saturated ammonium sulphate or 20% isopropanol. The α-, β-, and mixed livetins resembled pseudoglobulins in solubility but γ-livetin was unstable and this loss of solubility has, so far, prevented its characterization. Molecular weights determined by light scattering, osmotic pressure, and Archibald sedimentation procedure yielded respectively: 8.7, 7.8, and 6.7 × 104 for α-livetin, and 4.8, 5.0, and4.5 × 104 for β-livetin. Under suitable conditions of sedimentation and electrophoresis, egg yolk has been shown to contain three components having the same behavior as the three livetins of the water-soluble fraction.

Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 341-348 ◽  
Author(s):  
Nassim Naderi ◽  
James D. House ◽  
Yves Pouliot
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

2006 ◽  
Vol 20 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Oscar Castellani ◽  
Corinne Belhomme ◽  
Elisabeth David-Briand ◽  
Catherine Guérin-Dubiard ◽  
Marc Anton
Keyword(s):  
Egg Yolk ◽  
Water Emulsion ◽  
Oil In Water ◽  
Hen Egg Yolk ◽  
Oil In Water Emulsion ◽  
Interfacial Characteristics ◽  
Hen Egg
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