Acid proteases from the yolk and the yolk-sac of the hen's egg. Purification, properties and identification as cathepsin D

Two acid proteases from the yolk and one from the yolk-sac of the hen's egg were purified and characterized. They belong all three to the class of cathepsin D. Mostly, minor differences were found in their properties. Possible endogenous substrates, as some egg-proteins and some other yolk-enzymes, were hydrolysed with variable intensity, in vitro.