Polypeptide Composition of Hen’s Egg Yolk Very Low Density Lipoprotein
- 1 August 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 40 (8), 1581-1586
- https://doi.org/10.1080/00021369.1976.10862259
Abstract
The protein moiety of the hen’s egg yolk VLDL (apoVLDL) was studied by using SDS-polyacrylamide gel electrophoresis. It was revealed that apoVLDL was heterogeneous in size and composition; the presence of at least 18 polypeptides in apoVLDL was shown and five of them were major. Two major components were glycoprotein with approximate molecular weights of 135,000 and 71,000. The molecular weights of the other major components were about 82,000, 62,000 and 16,000. No significant difference was found in electrophoretic patterns of apoVLDL from several breeds or strains of domestic fowls.This publication has 6 references indexed in Scilit:
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