Preparation of lipid-free protein extracts of egg yolk

Anal Biochem. 1978 Nov;91(1):75-81. doi: 10.1016/0003-2697(78)90817-5.

Abstract

1-Butanol extraction of chicken egg yolk homogenates containing 1 M NaCl yields lipid-free aqueous solutions of egg yolk proteins. These solutions, after dialysis, can be applied to a variety of chromatographic media without clogging. Although some proteins are denatured by this procedure, most of the water-soluble proteins remain in solution, including biotin-binding protein and riboflavin-binding protein.

Publication types

  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • 1-Butanol
  • Animals
  • Chickens
  • Chromatography, Thin Layer
  • Egg Proteins / isolation & purification*
  • Isoelectric Focusing
  • Lipids / isolation & purification
  • Solubility
  • Ultracentrifugation
  • Water

Substances

  • Egg Proteins
  • Lipids
  • Water
  • 1-Butanol