It has been realized for many years that egg yolk is remarkable for its high content of phosphoprotein. However, considerable uncertainty has existed as to the number and nature of the proteins present in egg yolk. Most of the more recent studies have distinguished two lipoprotein fractions, which have been designated as 'lipovitellin' and 'lipovitellenin'; at one time lipovitellin was regarded as a phospholipophosphoprotein, but more recently it has been realized that the older lipovitellin preparations included a phosphoprotein of relatively very high (about 10%) phosphorus content.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.113722 |
| Date | January 1962 |
| Creators | McCully, Keith. A. |
| Contributors | Common, R. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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