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Separation of ovomucin subunits by gel filtration: enhanced resolution of subunits by using a dual-column system
J Hiidenhovi1, H S Aro, V Kankare
1Agricultural Research Centre of Finland, Food Research, Food Chemistry and Technology, FIN-31600 Jokioinen, Finland. jaakko.hiidenhovi@mtt.fi
Journal of Agricultural and Food Chemistry
|December 20, 1999
Abstract:
An improved procedure involving a dual-column gel-filtration system for the separation of ovomucin subunits is described. Ovomucin, prepared from thick egg albumin by precipitation, was separated in the presence of sodium dodecyl sulfate (SDS) and beta-mercaptoethanol by using two Sephacryl S-400 HR gel-filtration columns connected in series. The separation resulted in the isolation of eight peaks. The amino acid compositions and SDS-polyacrylamide gradient gel electrophoretic pattern of each peak were determined.