Studies on the Foaming Property of the Chicken Egg White

The egg white was treated under various whipping conditions, and its foaminess measured. At the same time, the amounts of the coagulated proteins formed from each egg white and their constituent hexose were measured. From these results, discussions were made about the relation between the foaminess of the egg white and the amount of the coagulated proteins under various whipping conditions.     

Studies on Egg White Protein

The carbohydrate of ovomucoid was analyzed for components I, II, III and IV which were, fractionated by CMC-column chromatography. The total hexose content and the molar ratio of d-mannose to d-galactose (4:1) were identical in each component, but the d-glucosamine and sialic acid contents were found to be higher in components I and II (both are trypsin inhibitors) compared with components III and IV (both are apo-proteins of flavomucoid). The amino acid composition of each component of ovomucoid varied considerably. There were remarkable differences in the amino acid composition between components I and II, both had an antitryptic activity. The N-terminal amino acid of components I and II was alanine and in the case of components III and IV, threonine was found on the N-terminal. The free carboxylic residue of sialic acid was found to be responsible for the negative charge of ovomucoid, and its electrophoretic heterogeneity was reaffirmed by paper electrophoresis. It is evident from the ultracentrifugal analysis that the four components of ovomucoid have a similar molecular size.     

Studies on Egg White Proteins

Four components of ovomucoid were digested exhaustively and four kinds of glycopeptide corresponding to the four components were separated by gel filtration. Each glycopeptide was shown to be homogenious by paper chromatography and paper electrophoresis. Molar ratios of carbohydrate components of these glycopeptides varied to some extent but the amino acid compositions of these glycopeptides were essentially identical with each other with the exception of alanine. Aspartic acid and threonine were predominant amino acids in the all glycopeptides. It is most likely that the modes of linkages between polysaccharide and protein in individual ovomucoid I, II, III and IV are essentially the same, and that the carbohydrate moiety is linked to the protein via asparaginyl residue or the hydroxyl group of threonine, although the possibility of the linkages to glutamine and serine can not be excluded.     

The Isolation and Fractionation of Chicken Egg White Ovomucin

Three fractions of chicken egg white ovomucin were obtained from ovomucin precipitated by the classical method of dilution of egg white with water. The first fraction was obtained by dilute salt extraction of the precipitated ovomucin and consisted of smaller components of ovomucin. The second fraction was obtained by extraction with 1 M KCl of the precipitate remaining after dilute salt extraction and consisted of a heterogeneous mixture of components of larger mass. The third fraction, the ovomucin remaining after concentrated salt extraction, was insoluble.

The two soluble fractions were found to be unstable with time (pH 8, μ 0.2). The rate of breakdown was slower in concentrated salt solution. The final breakdown product(s) for both fractions appeared to be a 6 S component (s) of molecular mass 1.5 × 10⁵ daltons.     

Influence of B Locus Blood Groups on Adult Mortality and Egg Production in the White Leghorn Chicken

The influence of the B locus blood group on adult viability and egg production was studied in two White Leghorn populations (S1 and S2) synthesized from inbred line crosses. Each line segregated for four B alleles. Four homozygotes and six heterozygotes were produced in each line over a five-year period, and for an additional three years tests on certain blood-group combinations were continued. A total of 4371 birds were included in the study. Greatest differences in blood groups were found in the S1 line, with the B(2) and B(21) alleles seemingly having favorable effects and with B(1) having unfavorable effects. The B(1) homozygote was consistently the lowest in egg production (53.2%) and highest adult mortality (40.4%). The relative spread in standard deviation units between the B(1) and B(2) homozygotes was more than three times greater in adult mortality than in egg production; B(2) was incompletely dominant to B(1). Within the S1 line, the superiority of the heterozygotes was mainly a consequence of the poor fitness of the B(1) homozygote, suggesting that in a random-mated population B(1) would be maintained only by mutation and not by a polymorphic mechanism.-Over the eight years of the experiment, adult viability of the B(1) homozygote improved 4.4% per year (P<0.05). Assuming this regression results from natural selection, either of two hypotheses can account for the results: (1) The B locus is pleiotropic with natural selection for many B modifiers, and (2) the B locus is neutral but linked to a major fitness locus.     

Nature of the Carbohydrate Side Chains and Their Linkage to the Protein in Chicken Egg White Ovomucin

Some proteolytic digests of chicken egg white ovomucin were fractionated and characterized. It was shown that there are at least three types of carbohydrate side chains in ovomucin; a chain composed of galactose, galactosamine, sialic acid and sulfate in a molar ratio of about 1: 1: 1: 1, a chain composed of galactose and glucosamine in a molar ratio of about 1:1, and a chain composed of mannose and glucosamine in a molar ratio of about 1:1. It was also shown that the carbohydrate side chain composed of galactose, galactosamine, sialic acid and sulfate is linked O-glycosidically to serine or threonine in the protein core of ovomucin.     

Histopathological and Ultrastructural Studies on the Effects of Electromagnetic Fields on the Liver of Preincubated White Leghorn Chicken Embryo

There are several reports indicating a linkage between exposures to 50–60 Hz electromagnetic fields and abnormalities in the early stages of embryonic development of chicken embryos. The present study was designed to demonstrate whether electromagnetic fields could be an environmental factor invoking histopathological and ultra-structural changes in livers of preincubated chicken embryos exposed to EMFs. Following other researchers and our previous results from different groups of Developmental Biology at the Animal Sciences, Faculty of Biological Sciences, Shahid-Beheshti University, effects of most effective intensities (1.33, 2.66, 5.52, and 7.32 mT) of electromagnetic fields (EMFs, 50 Hz ) on livers of pre-incubated white leghorn chicken embryos were investigated . 150 healthy, fresh, and fertilized eggs (55–65 gr) were divided into 6 groups of experimental(1–4, n = 30), control (n = 60), and sham (n = 50). Experimental eggs (inside coil) were exposed to 4 different intensities (1.33, 2.66, 5.52, and 7.32 mT). Sham groups were located inside same coil, with no exposure, for 24 h before incubation. Control, sham, and experimental groups (1–4) were then incubated in an incubator (38 ± 0.5°C, 60% humidity) for 17 days. At the end of this period, livers of experimental, sham, and control groups were processed for light and transmission electrom microscopes (TEM and SEM) studies. So, livers of 17-day old chicken embryos were removed by C-sections, fixed in formalin 10%, stained with H&E and reticulin, and studied under light microscope. Others were prepared for electron microscopes (TEM and SEM) investigations. Morphological observations indicated exencephalic embryos, embryos with asymmetrical faces, crossed beak, shorter upper beak, deformed hind limbs, gastroschesis, anophthalmia, and microphthalmia. H&E and reticulin stainings, TEMS, and SEMs studies indicated EMFs would create hepato-cytes with fibrotic bands, severe steatohepatitis, vacuolizations, swollen and extremely electron-dense mitochondria, reduced invisible cristae, crystalized mitochondria with degenerated cristae, myelin-like figures, macrophages engulfing adjacent cells, dentated nuclei, nuclei with irregular envelopes, degenerated hepatocytes, abnormal lipid accumulations, lipid droplets pushing hepatocytes' nuclei to the corner of the cells, abundant cellular infiltrations cellular infiltrations inside sinusoid and around central veins, disrupted reticulin plexus, and release of chromatin into cytosol,, with partially regular water layers. An elevated oxyradical generation and, subsequentely, cell membrane disruptions were the reasons for electromagnetic fields inducing cell damages.     

鸡蛋清蛋白的组分分析

我们在实验教学中,以鸡蛋清进行醋酸纤维素薄膜电泳,它具有材料廉价、取材方便等特点。对鸡蛋清蛋白进行电泳,表明鸡蛋清蛋白中至少含有6种主要的蛋白质,其中5种蛋白质的等电点小于pH8．6,一种大于pH8．6。其相对含量分别是：30．85％、22．62％、10．83％、8．67％、19．46％和4．91％。     

Effect of Proteolytic Enzyme on the Antibacterial Property of Egg Albumen

Egg albumen was hydrolyzed by proteolytic enzyme, and its antibacterial property was studied by the paper disc method. Egg albumen and its enzymatic hydrolysate formed an inhibition zone for Bacillus subtilis and Streptococcus lactis. The antibacterial property of hydrolyzed egg albumen varied with the degree of hydrolysis and increased two-fold of egg albumen by bromelin or trypsin treatment. Pronase E produced a large quantity of soluble or formol nitrogen, but its hydrolysate had low antibacterial property. The hydrolyzed egg albumen did not have antibacterial properties for B. cereus and B. cereus var. mycoides, but had antibacterial property for B. coagulans and B. licheniformis.     

鸡蛋开窗法导入供体胚盘细胞对家鸡胚胎发育的影响研究

通过4批孵化实验,研究鸡蛋开窗法注射供体胚盘细胞对受体鸡胚发育及孵化率的影响。GLM方差分析表明,开窗处理极显著降低整个孵化期（21d)的活胚比例（P＜0．01）,至21日龄出壳时,处理组的孵化率为.8%-6.0%。导入供体胚盘细胞对受体鸡胚的发育仅为阶段性影响,表现在显著性孵化第8日龄左右的活胚比例（P＜0.05)。而对后期发育的影响不显著（P＞0．05）。因经,鸡蛋开窗处理是降低受体胚胎成活率和孵化率的主要原因,如何降低开窗处理对受体胚胎的应激和不利影响则是今后研究的一个课题。     

The Interaction between Ovomucin and Egg White Proteins

The interaction between ovomucin and egg white proteins has been investigated. Ovomucin interacted not only with lysozyme but also with such proteins in egg white as ovalbumin and conalbumin. The interaction increased correspondingly as the lysine content of proteins become higher. The maximum turbidity of ovomucin-lysozyme aggregates was proportionally dependent on the rate of acetylation of lysozyme, but that of ovomucin-ovalbumin aggregates was slightly dependent on the rate of acetylation of ovalbumin. The ovomucin-protein interaction decreased remarkably by the removal of sialic acid in ovomucin, but increased by the removal of polyhydroxyl group in sialic acid. From these results, the binding site of interaction was considered in detail.     

Studies on the Neurosecretory Control of Egg Laying in Aplysia

Studies are reviewed on the electrophysiological and endocrinologicalfeatures of a group of neurosecretory cells (the big cells)in the abdominal ganglion of Aplysia. Electrophysiological studiessuggest that the bag cells are involved in the regulation ofa phasic behavioral function such as egg laying. Egg layingoccurs approximately one hour following the injection into thehemocele of a crude extract of the bag cells or of the perfusateof an abdominal ganglion in which a pleural abdominal connectiveis electrically stimulated. The bag cells appear to act as aunit, releasing a measured dose of egg laying hormone when theyare triggered into activity.     

Factors Affecting the Growth of Pseudomonas fluorescens in Liquid Egg White

Pseudomonas fluorescens grew rapidly in fresh egg albumen diluted with water. Growth of the bacteria in egg albumen was stimulated by the addition of carbohydrate and ovomucoid-rich egg exudate. Polyacrylamide-gel electrophoresis for residual egg albumen revealed extensive proteolysis of albumen inoculated with the organism. A fluorescent compound with absorption maximum at 408 nm was isolated from a defined salt medium inoculated with P. fluorescens. It shortened the lag phase and increased the final cell yield of the organism when added to the salt medium (100 mug/ml).     

Constituent Proteins of Globulin Fraction Obtained from Egg White

A globulin fraction which was salted out from egg white by ammonium sulfate was constituted of five kinds of proteins. One of them was macroglobulin and two were G₂ and G₃ of Longsworth et al. [J. Am. Chem. Soc., 62, 2580 (1940)]. Remaining two proteins were assumed to be ovoinhibitors. G₂ and G₃ were separated from each other by CM-cellulose chromatography. The molecular weights of G₂ and G₃ were almost the same, being about 49,000. An euglobulin-like protein which was precipitated during the dialysis of the globulin fraction consisted mainly of macroglobulin and aggregates of some other egg white proteins.     

Secretion of Hen Egg White Lysozyme from Kluyveromyces lactis

Hen egg white (HEW) lysozyme was correctly processed and efficiently secreted from an alternative yeast, Kluyveromyces lactis. We constructed secretion vectors using PHO5, PGK, and LAC4 promoters, and found that the highest secretion was obtained under the direction of the PGK promoter in non-selective rich medium. K. lactis secreted HEW lysozyme with two-fold higher efficiency than S. cerevisiae, estimated by using a K. lactis-S. cerevisiae shuttle vector.     

谷氨酰胺转氨酶对喷雾干燥蛋清粉凝胶硬度的影响

谷氨酰胺转氨酶(transglutaminase,TGase)通过交联作用,能有效提高蛋白质的性质,进而提高食品的特性.蛋清粉的凝胶性质主要由蛋清中蛋白质(egg white protein,EWP)提供.因此,本研究通过在蛋清液中添加TGase,对蛋清液进行酶处理,经喷雾干燥得到蛋清粉.将所得蛋清粉与蒸馏水以一定比例复溶后测定其凝胶强度,经单因素实验和响应面实验设计对高凝胶强度蛋清粉工艺条件进行筛选,并通过聚丙烯酰胺凝胶电泳(SDS-PAGE)初步分析TGase对蛋清粉凝胶强度影响的作用机理.研究结果表明:当酶作用pH值为7.05,酶作用温度为34.89℃,酶作用时间为85.73 min,TGase添加量为3.40 U/g蛋白质时.所得蛋清粉凝胶强度最大,为(800.365±5.237)g,比空白组提高了 53.95％.通过SDS-PAGE电泳分析可得出结论:一定的TGase处理可使部分EWP发生分子内和分子间的交联,形成相对分子量较大的蛋白质分子,使蛋白质的结构更加紧密,并增加蛋白质对水分子的吸附能力,因此使蛋清粉硬度显著增强.