منابع مشابه
Cystatin, a protein inhibitor of cysteine proteinases. Improved purification from egg white, characterization, and detection in chicken serum.
The protein from chicken egg white that inhibits cysteine proteinases, and has been named 'cystatin', was purified by ovomucin precipitation, affinity chromatography on carboxymethylpapain-Sepharose and chromatofocusing. The final purification step separated two major forms of the protein (pI 6.5 and 5.6), with a total recovery of about 20% from egg white. By use of affinity chromatography and ...
متن کاملCrystallization 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...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1989
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)71473-7