鶏胚発生にともなう卵白蛋白質の分解 : 1.チセリウス電気泳動による卵白蛋白質分画および卵白内遊離アミノ酸の発生にともなう変動

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The quantitative variation of protein components in egg white in the early stages of development of the Rocknorn and Demurar embryos was investigated by Tiselius type electrophoresis. Fresh egg white of the Rockhorn egg contained 62.3% ovalbumin (A_1, A_2, A_3), 9.2% ovoglobulin (g_2, g_3), 8.6% ovomucoid, 17.3% conalbumin, and 2.6% lysozyme. Demurar egg white contained 56.9% ovalbumin (A_1, A_2, A_3), 9.4% ovoglobulin (g_2, g_3), 10.8% ovomucoid, 19.8% conalbumin, and 3.1% lysozyme. Values for the Rockhorn egg white were nearly the same as those for Brahma Leghorn, and Nagoya-cochin eggs reported by previous workers. The content of ovoglobulin and ovomucoid in the egg white of both Rockhorn and Demurar eggs decreased after 5 days of incubation, and ovalbumin and conalbumin began to decrease after 7 days. Decomposition of protein became noticeable after 5 days of incubation. Free amino acid content of Rockhorn egg white increased in very early stages of incubation (1st to 5th day) and also at relatively late stages (11th to 16th day), while that of Demurar egg white increased in the middle stage (6th to 10th day). Fifteen amino acids were recognized in Demurar egg white, and seventeen in Rockhorn.
社団法人日本動物学会の論文
1973-06-25