Abstract
Very low density lipoproteins were isolated from fresh eggs and from eggs which had been kept in cold storage for 6 months. No changes in structure of the very low density lipoproteins were observed to have taken place during cold storage of the eggs when structure was studied by the action of unfolding agents, detergents, reducing agents, phospholipases, or proteolytic enzymes on the lipoproteins followed by extraction of liberated lipids with ether. Very low density lipoproteins isolated from fresh eggs and those isolated from stored eggs contained similar percentages of lipid. The molecular weight ranges and the proportions of the total very low density lipoproteins in each size were similar as were the average sizes when determined by electron microscopy. No differences in isoelectric point (pH 7.0) nor in paper electrophoretic mobility between the isolated very low density lipoproteins of fresh and stored shell eggs were observed.
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