Differences between α- and β-Lipovitellin from Hen Egg Yolk

概要

論文の詳細を見る
Differences between α- and β-lipovitellin were examined, especially in regard to the polypeptide and carbohydrate composition of apolipoprotein. Both lipoproteins were composed of at least eight polypeptides with similar molecular weights ranging from 35, 000 to 140, 000 daltons. Polypeptides with 110, 000 daltons were common major constituents. The close similarity of component polypeptides in the two lipoproteins was also assumed from similar amino acid compositions and the identical immunological properties of the two lipoproteins. However, some notable differences were found in the composition of the polypeptides. α-Lipovitellin contained much more polypeptide with 85, 000 daltons than β-lipovitellin. Both apolipovitellins were found to be glycoprotein containing mannose, galactose, glucosamine and sialic acid. The sialic acid in α-lipovitellin exceeded that in β-lipovitellin by six times, though only slight differences were found in the content of neutral and amino sugars. The relatively acidic nature of α-lipovitellin compared with β-lipovitellin is attributed not only to the relative predominance in protein phosphorus but also to the predominance in the sialic acid.
社団法人日本農芸化学会の論文