Formation of complexes between lecithin and apovitellenin I, an avian egg-yolk apoprotein.
Lipids
; 21(2): 127-31, 1986 Feb.
Article
in En
| MEDLINE
| ID: mdl-3959774
ABSTRACT
In a study of lipid-protein interactions in egg yolk, it was found that L-alpha-dipalmitoyl lecithin gave two distinct noncovalent complexes (A and B) with apovitellenin I, an apoprotein in the major yolk lipoprotein. Interaction took place under widely varied conditions, and yolk lecithin gave similar complexes. Complex A, which was formed within minutes, consisted of round particles of about 9 nm diameter. Complex B, which was formed more slowly, consisted of larger particles, possibly resembling curved discs, with diameter of 30-40 nm. The preparation and some properties of these complexes are described. It is suggested that they may be suitable for an extensive study of phospholipid-protein interactions in yolk.
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Collection:
01-internacional
Database:
MEDLINE
Main subject:
Apoproteins
/
Phosphatidylcholines
/
Egg Proteins, Dietary
/
Egg Proteins
Limits:
Animals
Language:
En
Journal:
Lipids
Year:
1986
Document type:
Article