Conformation of the Phosphoprotein, Phosvitin
نویسندگان
چکیده
منابع مشابه
Chromatographic fractionation of phosvitin.
The presence of phosphorus-containing protein in the yolk of the hen egg was already recognized in 1900 (1). Since then, the egg yolk phosphoproteins received attention in several laboratories (cf. (2)). The first detailed study of the most highly phosphorylated fraction of yolk phosphoprotein, phosvitin, was reported by Mecham and Olcott (3) in 1949. They isolated a product containing 10% phos...
متن کاملThe immunological and serological properties of phosvitin.
In view of the pronounced influence of polar groups in the molecule in determining the specificity of protein antigens, it might be expected that the phosphate groups in natural and artificial phosphoproteins would be largely responsible for the immunological specificity ofthese proteins. Investigation of their serological properties might therefore yield useful information about the structure,...
متن کاملImmunochemical analysis of chick phosvitin.
Phosvitin is a yolk phosphoglycoprotein bound to lipoproteins within the yolk granules. Its absorption and utilization during chick embryogenesis is still unclear. The presence of phosvitin was investigated by immunodiffusion techniques in the watersoluble fraction (WSF) of the yolk during oocyte maturation and chick development and in the embryonic fluids. The immunochemical analysis showed th...
متن کاملAffinity properties of phosvitin: interaction of phosvitin with serine hydroxymethyl transferase.
The affinity of phosvitin with serine hydroxymethyl transferase (SHMT), an acidic multi-subunit protein, was evaluated by measurements of enzyme activity, sedimentation velocity, steady-state fluorescence, circular dichroism and kinetic thermal stability. While the presence of phosvitin had no effect on the SHMT activity, the sedimentation coefficient of SHMT increased from 8.7 S to 12.5 S sugg...
متن کاملPhosvitin , a Phosphoglycoprotein
The purified preparations of phosvitin, the phosphoprotein of hens’ egg yolk, contain 6.5% carbohydrate. Analysis showed 6 residues of hexose, 5 of glucosamine (assumed to occur as iV-acetyl derivatives), and 2 of sialic acid per molecular weight of 40,000. In order to determine the mode of attachment of the polysaccharide moiety, phosvitin has been digested with pronase. A sequence of fraction...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1970
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)63109-6