ELECTROPHORETIC STUDY OF CHICKEN EGG WHITE

An electrophoretic study of the egg white proteins of various birds.

The ovalbumins of chickens, turkeys, guinea-hens, ducks, and geese show varying immunological similarities, although it is possible to distinguish the five albumins with selected sera against chicken ovalbumin (1). Furthermore, mixtures of two albumins, such as guinea-hen and duck ovalbumin, can be clearly distinguished electrophoretically (2). Marked specificities are shown by the electrophore...

An Electrophoretic Study of Egg-White Proteins in Twenty-Three Breeds of the Domestic Fowl

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...

Separation 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...

Analytical 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...