The isolation and characterisation of hyaluronic acid in egg shell

Analysis showed that the organic part of the chicken's egg shell consisted of a series of proteins and polysaccharides, probably present as glycoproteins and glycosaminoglycans. A purified preparation of a glycosaminoglycan (minimum mol. wt. 25 000), homogeneous by sedimentation velocity analysis and sedimentation to equilibrium in a density gradient, contained equimolar amounts of N-acetylglucosamine (36.3% s/w) and glucuronic acid 35.6% w/w). Digestion with testicular and streptomyces hyaluronidases and identification of the degradation products showed the glycosaminoglycan to be hyaluronidases and identification of the degradation products showed the glycosaminoglycan to be hyaluronic acid.