STUDIES ON RELEASE OF COMPONENTS FROM FROZEN‐THAWED LOW‐DENSITY LIPOPROTEIN (LDL) OF EGG YOLK

This experiment was carried out to confirm that the components of low-density lipoprotein (LDL) are not released from LDL during freezing and thawing. With the aid of ultrafiltration and gel filtration with Sephadex G 25, it was found that low molecular weight material was not liberated from frozen-thawed LDL. However, in centrifugation, a small amount of precipitate was found in unfrozen LDL and frozen-thawed LDL, and this amount was greater in the frozen-thawed LDL than in the unfrozen LDL. Specific gravities ranged from 1.02-1.04, and the phospholipid and protein contents of frozen-thawed and unfrozen LDL were higher than in the parent LDL. However, the SDS polyacrylamide gel electrophoretic patterns of the precipitates were the same as that of apo-LDL.

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