Effect of pasteurisation on the chemical composition of liquid whole egg IV.—Further resolution of certain fractions of the soluble proteins

摘要

AbstractAmino acid analyses confirmed previous electrophoretic evidence that two particular chromatographic fractions from the soluble proteins of liquid whole egg were mixtures of proteins. Further resolution of these fractions has been effected by ion‐exchange chromatography on carboxymethyl cellulose, using sodium acetate buffer solutions containing increasing concentrations of sodium chloride followed by certain alkaline solutions. Some distinctions between sub‐fractions obtained from raw and pasteurised egg have been no