Influence of Freezing Egg Yolk Plasma on the Properties of Low‐Density Lipoproteins

摘要

SUMMARYWhen yolk plasma was frozen for 24 hr between −20 and −25°C, the thawed mass had a pasty consistency. After freezing and thawing plasma, only 15 of the total lipoproteins were soluble in 10 NaCl. The two lipoproteins fractions, FLPL1, and FLPL2, isolated from the salt‐soluble material had chemical and physical properties similar to those for native plasma lipoproteins LPL1, and LPL3. With papin treatment, heated FLPL2, was degraded to the extent that all of the nitrogenous constituents were soluble in TCA solution. The influence of freezing LPL2solutions at various pH values on the physical properties of the thawed solutions was ex