Solubilization and Characterization of Ovomucin without Chemical Modification |
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| Authors: | Noboru Adachi Jun-ichi Azuma Masanobu Janado Konoshin Onodera |
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| Affiliation: | Laboratory of Biological Chemistry, Department of Agricultural Chemistry, Kyoto University, Kyoto |
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| Abstract: | The egg white, thick and thin fractions, was solubilized in 1.0% SDS solution by vigorous mixing and subjected to gel filtration on a Sepharose 4B column, eluted with 1.0% SDS. The isolated thick and thin ovomucins were found by analytical disc electrophoresis to be free from contamination with lysozyme. In the velocity sedimentation the two ovomucin fractions behave similarly, both comprising at least two components with sedimentation coefficients 35 S and 30 S. The chemical compositions of the two ovomucin fractions showed only notable difference in that the carbohydrate content of the thick white ovomucin was somewhat higher than that of the thin white ovomucin. The amino acid profiles of the two fractions were similar.
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