On the Electrophoretic Components of the Hen's Egg Yolk. I

Abstract

After an egg yolk suspension containing 10% NaCl was extracted with diethyl ether, resulting clear aquecus solution was dialyzed against the buffer of 0.05M NaHCO3-0.05M Na2CO3 (pH 10.0 and ionic strength 0.2) without forming any precipitate during dialysis, and then the electrophoretic pattern of the whole egg yolk was obtained. Both the extraction with ether at low salt concentration and the standing of the egg yolk solution after removing the ether layer used for extraction are found to form a small amount of precipitate. In this way, eight electrophoretic components in the whole egg yolk have been shown. But the possibility of the existence of more components was assumed from other results which will bs discussed in later report.The water-soluble fraction (livetin fraction) obtained by water-dialysis of the whole egg yolk consists at least of three main components. The influence of the ether extraction of the whole egg yolk on the relative concentrations of there components was investigated and the results agreed with the work of C. C. Shepard, et al. (1949).The patterns of the whole egg yolk after extracting with ether four times and of the water-insoluble fraction (vitelline fraction) prepared therefrom were obtained. From these patterns and other results, the positions of the components of the water-soluble fraction in the electrophoretic pattern of whole egg yolk were decided.