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The riboflavin flavoprotein from egg yolk


, : The riboflavin flavoprotein from egg yolk. Acta chem. scand, 17: 1, S241-S245

A fuller account is given of the flavoprotein from egg yolk (Abst. 196, Vol. 33). Its molecular weight calculated by Ehrenberg's method (Acta chem. scand., 1957, 11, 1257) was 37, 400. It was readily soluble in water or salt solution and in neutral solution was not destroyed by boiling for 30 min. It had absorption maxima at 276, 375 and 457 to 459 m micro. On passage through a column of Sephadex G-25 and elution with 0.1 M citrate buffer at pH 3.0, riboflavin was split off.

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