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Comparative chemical studies on the quail (Coturnix coturnix japonica) egg ovalbumin
1Department of Animal Science, Faculty of Agriculture, Tohoku University, Sendai, Japan.
Abstract:
1. Three components of quail ovalbumin were fractionated by gel filtration and ion exchange chromatography. 2. These were A1, A2, and A3, of which the major is A2. They contained phosphorus of 3, 2 and 1 residues, respectively. 3. The amino acid composition were higher in Lys, Asp, Ser, Thr and Gly, and lower in Arg, Glu and Ile than chicken ovalbumin. 4. The carbohydrate compositions were slightly higher in hexose and lower in hexosamine than chicken ovalbumin. 5. The molecular weight was determined to be 43,000, and the isoelectric point was pI 4.70.