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Media type:
E-Article
Title:
Characterization of Water Soluble Egg Yolk Proteins with Isoelectric Focusing
Contributor:
TERNES, WALDEMAR
Published:
Wiley, 1989
Published in:
Journal of Food Science, 54 (1989) 3, Seite 764-765
Language:
English
DOI:
10.1111/j.1365-2621.1989.tb04704.x
ISSN:
0022-1147;
1750-3841
Origination:
Footnote:
Description:
ABSTRACTSeparation and characterization of some water‐soluble egg yolk proteins such as livetins and phosvitins were carried out by isoelectric focusing (IEF). The isoelectric points (IP) of phosvitins were in the pH‐range of around 4, those of the livetins were in the range of 4.3 − 7.6. There are occurring differences between the bands of α, β‐ and γ‐livetins. While the first mentioned had an amount of bands in the pH range 4.3‐4.7, the γ‐livetins indicated only a few. Above that, a large number of bands can be noted in the range 5.3 to 5.5 referring to the α, β‐livetins whereas none can be found when regarding the γ‐livetins.