Gelation of Low Density Lipoprotein (LDL)from Hen Egg Yolk During Freezing and Thawing

1994 ◽  
pp. 279-283
Author(s):  
Toshio Wakamatsu
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Freezing And Thawing ◽  
Hen Egg Yolk ◽  
Hen Egg

scholarly journals Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk

2018 ◽  
Vol 97 (6) ◽  
pp. 2230-2238 ◽  
Author(s):  
N. Wang ◽  
Q. Xu ◽  
Y. Liu ◽  
Y. Jin ◽  
P.W. Harlina ◽  
...  
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Highly Efficient ◽  
Extraction And Purification ◽  
Efficient Extraction ◽  
Hen Egg Yolk ◽  
Hen Egg

Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

2007 ◽  
Vol 57 (1) ◽  
pp. 124-133 ◽  
Author(s):  
Stéphanie Dauphas ◽  
Valérie Beaumal ◽  
Paul Gunning ◽  
Alan Mackie ◽  
Peter Wilde ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Water Interface ◽  
Air Water Interface ◽  
Hen Egg Yolk ◽  
Hen Egg

Characterization of glycopeptides derived from the low-density lipoprotein of hen's egg yolk

1968 ◽  
Vol 46 (8) ◽  
pp. 983-988 ◽  
Author(s):  
J. Z. Augustyniak ◽  
W. G. Martin
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Amide Nitrogen ◽  
Acetylneuraminic Acid ◽  
Hen’S Egg ◽  
Terminal Amino ◽  
Protein Moiety

Two glycopeptides (A and B) were isolated from pronase-digested vitellenin, the protein moiety of the low-density lipoprotein of hen's egg yolk. Aspartic acid was the only N-terminal amino acid of both glycopeptides but only A contained N-acetylneuraminic acid. A contained 55% hexose (mannose), 14% hexosamine, 12% N-acetylneuraminic acid, 0.71% amide nitrogen, and its molecular weight was 2.3 × 103. The corresponding values for B were 64, 17, 0.0, 0.75, and 2.0 × 103. Chemical analyses showed that B (and probably A) occurs in vitellenin with the heteropolysaccharide group bound N-glycosidically via the β-amide group of an asparaginyl residue. The indicated structure is R∙(NH)Asp∙Thr∙Ser∙(Ala, Gly, Val)∙Ile, where R, the heteropolysaccharide group, contains 2 hexosamine and 8 hexose residues.

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