ISSN:
0739-4462
Keywords:
yolk proteins
;
vitellogenesis
;
vitellogenin
;
insect
;
Chemistry
;
Food Science, Agricultural, Medicinal and Pharmaceutical Chemistry
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
Notes:
Vitellin was isolated from mature eggs of Dacus oleae. A combination of anion-exchange chromatography and gel filtration was used for purification of the protein. The molecular weight of isolated vitellin, as determined by Sephacryl S-300 chromatography, was approximately 300,000. Electrophoresis on SDS-polyacrylamide gels demonstrated the presence of vitellin subunits with molecular weight of 47,000 and 49,000. Isoelectric focusing on polyacrylamide gels revealed a series of polypeptides with isoelectric points covering an acidic pH region of 5.7 to 6.2. Immunodiffusion, immunoelectrophoresis, and immunoblotting were used for further characterization of vitellin.
Additional Material:
7 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/arch.940040407
