Effect of oxidation on chemical spectral and immunochemical properties of egg yolk lipoprotein

@article{Hara1973EffectOO,
  title={Effect of oxidation on chemical spectral and immunochemical properties of egg yolk lipoprotein},
  author={Izumi Hara and Hiroyuki Shimasaki and Jiro Sato},
  journal={Lipids},
  year={1973},
  volume={8},
  pages={623-626}
}
Studies are reported on the changes in the chemical, spectral, and immunochemical properties of the low density lipoprotein fraction of hen's egg yolk during oxidation. Sonication for 15 min at 15–20 C in the presence or absence of iron gave an increase in thiobarbituric value and UV absorption but did not influence the fluorescence. Storage at 50 C in the absence of iron after sonication for 15 min at 15–20 C produced increases in absorptivity in the fluorescence and UV spectra, as well as… CONTINUE READING