Chromatography of Pepsin and Chymotrypsin Digests of Egg White Lysozyme on Phosphocellulose.
نویسندگان
چکیده
The present study was initiated as an attempt to evaluate the usefulness of the cellulose ion exchange agents for peptide chromatography. Since these techniques are of immediate application to the determination of amino acid sequence, different groups of peptides from the same protein have been studied with the hope that these might yield sufficient information to permit the elucidation of the entire amino acid sequence of the parent protein. The enzyme from hen’s egg white which exhibits lysozyme activity against bacterial cell walls of Micrococcus lysodeikticus was chosen (1) because it is readily available and has served as a useful model protein in the past. This communication reports the application of phosphorylated cellulose to the separation of the peptides derived from chymotrypsin or pepsin digestion of reduced, carboxymethylated egg white lysozyme. In the accompanying papers, further studies are reported from which the entire amino acid sequence of this protein may be deduced.
منابع مشابه
The Amino Acid Secpence of Egg White Lysozyme
The separation and characterization of peptic and chymotryptic peptides of egg white lysozyme by phosphocellulose chromatography has been reported (1). In addition, a group of 18 different tryptic peptides of lysozyme, the total composition of which approximates that of the whole protein, has been characterized (2). This communication reports further studies that define a unique sequence for th...
متن کاملThe Amino Acid Sequence of Egg White Lysozyme.
The separation and characterization of peptic and chymotryptic peptides of egg white lysozyme by phosphocellulose chromatography has been reported (1). In addition, a group of 18 different tryptic peptides of lysozyme, the total composition of which approximates that of the whole protein, has been characterized (2). This communication reports further studies that define a unique sequence for th...
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Objective: The aim of this study was to evaluate the protein digestibility and analyze the residual enzymatic activity of lysozyme. Methods: Protein digestibility was evaluated hydrolyzing the protein with pepsin at pH 1.2, 2.0, and 3.2 during 60, 90, and 120 minutes of incubation. These hydrolysates were analyzed with sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase...
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Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...
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ورودعنوان ژورنال:
- The Journal of biological chemistry
دوره 238 شماره
صفحات -
تاریخ انتشار 1963