A Sulfhydryl Oxidase from Chicken Egg White
نویسندگان
چکیده
منابع مشابه
Crystallization of chicken egg white lysozyme from assorted sulfate salts
Chicken egg white lysozyme has been found to crystallize from ammonium, sodium, potassium, rubidium, magnesium, and manganese sulfates at acidic and basic pH, with protein concentrations from 60 to 190 mg/ml. Crystals have also been grown at 4°C in the absence of any other added salts using isoionic lysozyme which was titrated to pH 4.6 with dilute sulfuric acid. Four different crystal forms ha...
متن کاملAnalytical Glycobiology Keratan sulfate glycosaminoglycan from chicken egg white
Keratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KShadaweight-averagemolecularweight of∼36–41 kDawith a polydispersityof∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-D-glucosamine (1→ 3) β-D-galactose (1→with some 6-O-sulfo galactose residues present. This KSwas somewhat resistant to...
متن کاملSeparation of ovotransferrin and ovomucoid from chicken egg white.
Ovotransferrin and ovomucoid were separated using 2 methods after extracting the ovotransferrin- and ovomucoid-containing fraction from egg white. Diluted egg white (2×) was added to Fe(3+) and treated with 43% ethanol (final concentration). After centrifugation, the supernatant was collected and treated with either a high-level ethanol (61% final concentration) or an acidic salt combination (2...
متن کاملDistribution of egg white proteins in chicken blood serum and egg yolk.
The four proteins, ovalbumin, conalbumin, lysozyme, and ovomucoid, which comprise the major portion of the proteins of chicken egg white have now been isolated. Quantitative immunochemical investigations of these proteins (l-2) have led to the development of reagents and methods suitable for the study of their distribution in the tissues of the chicken. Such a study has been carried out with eg...
متن کاملRapid separation of lysozyme from chicken egg white by reductants and thermal treatment.
Reductants (0.1-2.0% ascorbic acid, cysteine, or cystine and 0.04-1. 0% beta-mercaptoethanol) were added to 5-fold diluted, salted duck egg whites (commercially and laboratory prepared) and fresh egg whites (chicken and duck), and subsequently the mixtures were heated at 70 degrees C for 1-10 min. The maximal recovery and purification fold of lysozyme obtained from fresh chicken egg whites adde...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1996
ISSN: 0021-9258
DOI: 10.1074/jbc.271.48.30510