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

Abstract

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:

(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.

(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.

(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.

(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.