Separation and characterization of sulfated glycopeptides from ovomucin, chalazae and yolk membrane in chicken eggs.

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概要

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• The sulfated glycopeptides in ovomucin, chalazae and yolk membrane were isolated from the proteolytic digests by gel filtration on a Bio-Gel P-100 column and DEAE-Sephadex A-25 column chromatography. These sulfated glycopeptides contained N-acetylhexosamine (23.3-26.8%), hexose (23.6-24.4%), sialic acid (11.2-18.0%), sulfate (5-12.1 %) and peptide (17.5-18.1 %). The sulfate contents of glycopeptides in chalazae and yolk membrane were much higher than those in Ovomucin, about two times in a molar ratio to hexosamine. The sedimentation patterns of each sulfated glycopeptide were single and the sedimentation constants were around 3 S, suggesting that these sulfated glycopeptides were macromolecular components. Thus, the presence of highly sulfated glycoproteins was confirmed in chalazae and yolk membrane, which were different from those in ovomucin.

• 公益社団法人 日本農芸化学会の論文

著者

• SUGA Masataka

  Department of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University

関連論文

• Separation and characterization of sulfated glycopeptides from ovomucin, chalazae and yolk membrane in chicken eggs.

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