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A structural study of the low-density lipoprotein fraction from hen's eggs and of an isolated surface component

Authors
Journal
Chemistry and Physics of Lipids
0009-3084
Publisher
Elsevier
Publication Date
Volume
9
Issue
3
Identifiers
DOI: 10.1016/0009-3084(72)90003-5
Disciplines
  • Biology
  • Chemistry

Abstract

Abstract Low-density lipoprotein from avian yolk has been studied by electron microscopy, and subfractionated after repeated freezing and thawing. The fractions were analysed chemically and examined by electron microscopy and X-ray diffraction. Results indicate that: 1. (i)|The surface layer of LDF is probably heterogeneous and that freezing and thawing liberates a component part of the surface layer. 2. (ii)|The surface component contains mainly phospholipid, neutral glycerides, and protein, with some unesterified cholesterol. 3. (iii)|The lipid and protein components do not form a stable association of the kind demonstrated in a number of biological membranes.

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