Isolation of crustacean egg yolk lipoproteins by differential density gradient ultracentrifugation

Abstract

1. 1. Egg yolk lipoproteins from four species of Crustacea were isolated by differential density gradient ultracentrifugation. 2. 2. Egg yolk proteins from freshwater prawn, striped stone crab and mitten crab consissted of high-density lipoprotein (HDL) and lipid-free protein, while low-density lipoprotein (LDL) was present in the egg yolk protein of sand crayfish as well as HDL and lipid-free protein. 3. 3. HDL was a major component in the egg yolk proteins from four species of Crustacea. HDL was identical to egg yolk lipovitellin. 4. 4. Both HDL and LDL possessed phospholipid as a major lipid. 5. 5. HDL, but not LDL, contained carotenoids. The color of HDL from mitten crab showed a reddish purple and was distinct from other Crustacea whose color was orange. The reddish purple color was characterized by an absorption flexion at 600–650 nm.