The physical and chemical properties of a chicken egg white glycoprotein purified by nondenaturing methodology.
D000595:Amino Acid Sequence; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001681:Biological Assay; D002645:Chickens; D002848:Chromatography, DEAE-Cellulose; D002852:Chromatography, Ion Exchange; D002942:Circular Dichroism; D004527:Egg Proteins / Q000302:isolation & purification*; D004529:Egg White; D004589:Electrophoresis, Disc; D004590:Electrophoresis, Paper; D005690:Galactose / Q000032:analysis; D005944:Glucosamine / Q000032:analysis; D006023:Glycoproteins / Q000302:isolation & purification*; D006863:Hydrogen-Ion Concentration; D005779:Immunodiffusion; D007525:Isoelectric Focusing; D008358:Mannose / Q000032:analysis; D008970:Molecular Weight; D011487:Protein Conformation; D011817:Rabbits / Q000276:immunology; D051381:Rats; D013056:Spectrophotometry, Ultraviolet; D014357:Trypsin; D014461:Ultracentrifugation
D000596:Amino Acids; D004527:Egg Proteins; D006023:Glycoproteins; D014357:Trypsin; D005944:Glucosamine; D008358:Mannose; D005690:Galactose