title: Glycoproteins in the heat-and acid-stable fraction of ovine milk.
abstract: Affinity chromatography on a concanavalin A-Sepharose support was used to isolate two glycoprotein fractions from a heat- and acid-stable fraction of ovine milk. One of these glycoprotein fractions was purified by rechromatography on DEAE-cellulose to essentially a pure protein yielding a single band on gel electrophoresis. The apparent Mr of this glycoprotein (GP2) as estimated by electrophoresis was 5,500. It contained 8.88% carbohydrate and 0.61% P. The other glycoprotein fraction (GP3) contained 0.53% P and 17.76% carbohydrate including sialic acid, mannose, galactose, fucose, galactosamine and glucosamine. It appeared on electrophoresis in acrylamide gels as a slow-moving broad band. On similar treatment in the presence of sodium dodecyl sulphate it revealed four glycoprotein zones with apparent Mr of 15,200, 18,300, 23,500 and 25,300. Both GP2 and GP3 contained low amounts of aromatic and sulphur-containing amino acid residues and large amounts of Asp, Glu, Ser and Leu. GP3 is similar in some respects to the bovine milk heat-and acid-stable fraction constituent, component 3.
authors: Laboratory of Dairy Technology, University of Thessaloniki, Greece.
authors: E
authors: E
authors: Alichanidis
authors: A M
authors: AM
authors: Michaelidou
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D002846:Chromatography, Affinity; D002848:Chromatography, DEAE-Cellulose; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D006023:Glycoproteins / Q000737:chemistry / Q000302:isolation & purification*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry / Q000302:isolation & purification*; D008970:Molecular Weight; D010758:Phosphorus / Q000032:analysis; D012756:Sheep
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D006023:Glycoproteins; D008894:Milk Proteins; D010758:Phosphorus