Abstract
AbstractA high molecular weight substance isolated from the insoluble proteins of pasteurised liquid whole egg was found to be a complex lipoprotein containing 70 % lipid and 30 % protein. The lipid portion was a mixture of several different groups and the apoprotein was an extremely insoluble material with an amino acid composition that did not exactly match that of any egg protein reported in the literature but closely resembled that of vitellenin. It is postulated that this lipoprotein was derived from the low density fraction of egg yolk. A substance of lower molecular weight that was also separated from the inert fraction of insoluble proteins by gel filtration was tentatively identified as one of the lipovitellins.
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