Ovoglycoprotein, a protein of hen's-egg white.
1. A description is given of the isolation of a glycoprotein from hen's-egg white; it has been called ovoglycoprotein. 2. It contains 13.6% of hexose, 13.8% of hexosamine and 3% of sialic acid. 3. Hexose occurs as mannose and galactose in the ratio 2:1, hexosamine as glucosamine and sialic acid as N-acetylneuraminic acid. 4. It has S(20,w) 2.47s and a minimum molecular weight, calculated from the tryptophan content, of 24400. 5. At pH3.9 in acetate buffer, I0.1, which is in the isoelectric region, it is resolved into two components, one of which moves slowly towards the anode while the other moves slowly towards the cathode.
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D004529:Egg White; D004586:Electrophoresis; D006023:Glycoproteins; D006595:Hexosamines; D006601:Hexoses; D066298:In Vitro Techniques; D009438:Neuraminic Acids; D011200:Poultry
D006023:Glycoproteins; D006595:Hexosamines; D006601:Hexoses; D009438:Neuraminic Acids
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