Kido S, Janado M, Nunoura H
J Biochem. 1975 Aug;78(2):261-8. doi: 10.1093/oxfordjournals.jbchem.a130903.
The vitelline membrane of hen's egg has been successfully solubilized in sodium dodecyl sulfate (SDS), guanidine hydrochloride and urea solutions, and its macromolecular components examined. SDS-gel electrophoresis of the membrane solution revealed the presence of three major components designated I, II, and III, all containing carbohydrate and protein. The approximate molecular weights of components I and II were 32,000 and 260,000, respectively, and the sedimentation coefficients were 2.2S and 4.3S. Component III was in an aggregated form which disintegrated into smaller components upon reduction with 2-mercaptoethanol. It was found that component II (4.3S component) deteriorated during storage of the egg with the concomitant formation of degraded components. The loss of this component was accompanied by a gradual decrease of the neutral sugar content of the vitelline membrane. On the basis of these data, the membrane structure and its deterioration during storage are discussed.
鸡蛋的卵黄膜已成功地溶解于十二烷基硫酸钠（SDS）、盐酸胍和尿素溶液中，并对其大分子成分进行了检测。膜溶液的SDS-凝胶电泳显示存在三种主要成分，分别命名为I、II和III，均含有碳水化合物和蛋白质。成分I和II的近似分子量分别为32,000和260,000，沉降系数分别为2.2S和4.3S。成分III呈聚集形式，在用2-巯基乙醇还原后分解成较小的成分。研究发现，成分II（4.3S成分）在鸡蛋储存期间会变质，并伴随有降解成分的形成。该成分的损失伴随着卵黄膜中性糖含量的逐渐降低。基于这些数据，对膜结构及其在储存期间的变质情况进行了讨论。
