Comparative Chemical Studies on the Proteins in the Quail and Chicken Egg Whites (I) Electrophoresis, CM-cellulose chromatography and gradient extraction with salt on the whole white
スポンサーリンク
概要
- 論文の詳細を見る
1) The pH value, specific conductance, the combined sugar-protein ratio and the nitrogen content of the Japanese quail egg white are larger than each corresponding value of the chicken egg white. Nitrogen content in the dry matter was especially high, coming to 17.5 %. However, specific gravity was rather small.2) The quail and chicken egg whites were separated together into three components with the carbonate buffer electrophoretically and each mobility of the three components in the quail egg white is slightly smaller than that of the chicken. The former was separated into four components at pH 7.80, μ 0.144, though the latter was separated into six components and both egg whites revealed respectively the patterns resembling those just above-mentioned, at pH 7.00, μ 0.11.Under the condition of pH 4.40, μ 0.11, six components were observed respectively in both egg whites, differing with each other in their separated patterns. Even at such condition, both negatively charged and no charged components were observed in the quail, though negatively charged component, only, in the chicken. In the electrophoresis at pH 7.80 and 4.40, the mobilities of each component in the quail egg white were smaller than those of the corresponding components in the chicken egg white.3) The elution diagrams of egg white proteins of the two species separated by CM-cellulose revealed eight components respectively, resembling in their separated patterns one another. Comparing with the pH value of the eluate at each peak of the chicken egg white proteins, only the quail ovomucoid is low, while on the other hand, ovalbumin, globulins and conalbumin are slightly high and lysozyme equals one another. The protein being anionic at pH 4.0 (Component A) and ovomucoid are more in the quail than in the chicken, while the components corresponding to ovalbumin and lysozyme in the former appeared less in quantity. When the component A in the quail and chicken egg whites was examined spectrophotometrically, the former showed the absorption maximum at 280 mμ, the latter, at 265 mμ. Component A appeared to be only one band on the gel electrophoresis.4) Six components were ascertained respectively in the quail and chicken egg white proteins by the gradient extraction with ammonium sulfate. The sugar content of the protein which was not precipitated by full saturation of ammonium sulfate was larger in the former, coming to 37 %, and 23 % in the latter. Comparing with the chicken proteins the component corresponding to ovalbumin and conalbumin in the quail egg white is small in quantity. Except for component B, the sugar-protein ratios of all components were slightly larger in the quail than in the chicken.5) Quail ovalbumin was ascertained to differ markedly from the chicken one electrophoretically. The former was separated into two components, the latter, only one, in both carbonate and phoshate buffers. The mobility of the main component of the quail ovalbumin was smaller than that of the chicken ovalbumin. At pH 5.20, the quail ovalbumin was separated into three components, in which only one was positively charged, while the chicken ovalbumin revealed only one component. At pH 4.80 the former was separated into three components and the latter revealed two components what are called ovalbumin A_1, and A_2, and the mobility of the main component of the quailovalbumin was smaller than that of the chicken one. The quail albumin revealed three components and the chicken albumin, only one, under the condition of pH 4.60, where the major component in the former was left unrunning, and the component of the latter gave the mobility amounting to -0.36 x 10^-5. The sugar contents in the quail and chicken ovalbumins were ascertained to be 4.32 % and 2.70 % respectively. Neutral sugar of the quail ovalbumin was fixed to be mannose and galactose, agreeing with the chicken one.
- 鹿児島大学の論文
- 1969-03-25
著者
関連論文
- Isolation of Ovomucoid-like Globulin, a Trypsin Inhibitor from Quail Ovoglobulin Fraction and Its Some Characteristics
- Fatty Acid Composition of Yolk Lipids of Eggs from Ducks Fed the Natural and Formula Feeds
- Fractionation of Quail Ovomucoid and Characteristics of the Respective Fractionated Components
- Studies on the Intermediary Products in the Oxidation of Tryosine with Potassium Permanganate
- Fractionation of Pigeon Egg White Proteins and Chemical Compositions of Ovalbumin and Ovomucoid
- Studies on the Duck Egg White Proteins, especially Ovalbumin
- Comparative Chemical Studies on the Proteins in the Quail and Chicken Egg Whites : (II) On the Ovalbumin
- Studies on the Emu Egg White Proteins (I) Electrophoresis, CM-cellulose chromatography and gradient extraction with salt on the whole white
- An Improved Rapid Method for the Determination of Glucosamine and Galactosamine on an Amino Acid Analyzer
- Free Amino Acids, Carnosine and 5'-Inosinic Acid Contents in the Beef Loin and Beef Round
- The Fatty Acid Composition of Egg Yolk Lipids from the Sea-turtle
- Comparative Chemical Studies on the Proteins in the Quail and Chicken Egg Whites (I) Electrophoresis, CM-cellulose chromatography and gradient extraction with salt on the whole white