Ion-Exchange Chromatography of Egg Yolk

Abstract

THE proteins and lipoproteins of egg yolk can be fractionated by several techniques. Many of these methods alter the native condition of the proteins. The object of this study was to develop a procedure for the separation of egg yolk proteins and lipoproteins which would maintain them in as near a native state as possible. Subsequently, these fractions were characterized. The effects of various physical treatments on these chromatographic patterns are reported in another paper. The early methods for egg yolk separation employed organic solvents (Osborne and Campbell, 1900; Mecham and Olcott, 1949; and Young and Phinney, 1951). The latter authors reported that changes occurred. This alteration of the proteins and lipoproteins by the organic solvents was verified by others, including Vandegaer et al. (1956) and Evans and Bandemer (1957). Changes in the lipoproteins by organic solvents was reported by Weinman (1956) who reported that most lipids in egg yolk…