Abstract
Lipovitellins were isolated from fresh eggs and from eggs which had been kept in cold storage for 6 months. No differences in structure were observed when studied by the procedure of progressive proteolytic digestion. Both the lipovitellins of fresh eggs and those of stored eggs were composed of 23% alpha-lipovitellin and 77% of beta-lipovitellin. No changes in lipids of the lipovitellins occurred during storage of the eggs. An increase in electrophoretic mobility of part of the lipovitellins was previously observed to occur during cold storage of shell eggs, but no changes were observed in lipovitellin during storage which would account for the change in electrophoretic properties of the lipovitellins.
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