Proteins pp 771-777 | Cite as

The Proteins in Avian Eggs: A Test of Protein Separation Methods Based On HPLC

  • R. W. Burley
  • J. F. Back


A study has been made of the separation of egg proteins by high-pressure-liquid chromatography (HPLC). Proteins in four parts of the egg were studied:
  1. (i)

    The vitelline membrane. A CI8 column was suitable for separating six proteins from the outer layer of this membrane. Three of these were isolated and partial N-terminal sequences determined on a gas-phase sequencer. One proved to be egg lysozyme; another VMOI (vitelline membrane outer I) and the third has been named VMOII.

  2. (ii)

    Egg yolk low density lipoprotein. The apoproteins from this lipoprotein were separated on a phenyl hydrophobic column using a gradient of acidic urea. The results were similar to those obtained with phenyl Sepharose.

  3. (iii)

    Egg yolk livetins. A column of DEAE — 5 PW was used to separate the main proteins using an ionic-strength gradient. A comparison was made with blood serum.

  4. (iv)

    Albumen (i.e. egg white). The same column was used with the same eluant, which separated the main egg-white proteins.


For each of these analyses the samples required a minimum of preparation.


Vitelline Membrane Albumen Protein CSIRO Division Blood Serum Protein Urea Gradient 
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Copyright information

© Plenum Press, New York 1987

Authors and Affiliations

  • R. W. Burley
    • 1
  • J. F. Back
    • 1
  1. 1.CSIRO Division of Food ResearchNorth RydeAustralia

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