Separation of ovomucin subunits by gel filtration: Enhanced resolution of subunits by using a dual-column system
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.
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Ovomucin is one of the large molecular weight proteins with a carbohydrate attached and is responsible for the gel-like structure of egg white.
“It is one of the large molecular weight proteins with a carbohydrate attached and is responsible for the gel-like structure of egg white”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Hiidenhovi et al., 1999
Hiidenhovi et al. (1999) used dual-column gel filtration to separate ovomucin subunits, and observed 8 peaks, but the purity of this method was not recorded.
“Hiidenhovi et al. (1999) used dual-column gel filtration to separate ovomucin subunits, and observed 8 peaks, but the purity of this method was not recorded.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Hiidenhovi et al., 1999
Ovomucin is insoluble in neutral pH conditions if denaturing agents such as SDS or β-mercaptoethanol are not present.
“Ovomucin is insoluble in neutral pH conditions if denaturing agents such as SDS or β-mercaptoethanol are not present”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Hiidenhovi et al., 1999
Combination of SDS and β-mercaptoethanol dissolved ovomucin well, but β-mercaptoethanol cannot be used in human foods.
“Combination of SDS and β-mercaptoethanol dissolved ovomucin well (Hiidenhovi et al., 1999), but β-mercaptoethanol cannot be used in human foods.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Hiidenhovi et al., 1999
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“Ovomucin is insoluble in neutral pH conditions if denaturing agents such as SDS or β-mercaptoethanol are not present (Robinson and Monsey, 1971; Hiidenhovi et al., 1999).”
BackgroundMethodInfluentialOvomucin – a glycoprotein with promising potential
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- Authors
- Hiidenhovi, J., Aro, H. S., & Kankare, V.
- Affiliations
- Agrifood Research Finland (FI)
- Corresponding author
- Hiidenhovi, Jaakko
- ORCID
- Hiidenhovi, Jaakko
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-02-24
- Volume
- 47
- Issue
- 3
- Pages
- 1004-1008
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2081037682
- Cited by
- 31
- References
- 21
- Citations by year
- 2025: 1 · 2022: 1 · 2021: 1 · 2019: 1 · 2018: 8 · 2016: 1 · 2015: 3 · 2014: 2 · 2013: 1 · 2012: 2
- FWCI
- 0.12
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Jukuri (Natural Resources Institute Finland (Luke)) (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Glycosylation and Glycoproteins Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Proteoglycans and glycosaminoglycans research
- Keywords
- ovomucin, ovalbumin, amino acid composition, subunit dissociation
- MeSH terms
- Amino Acids, Chromatography, Gel, Indicators and Reagents, Ovalbumin, Ovomucin, Macromolecular Substances
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