Comparative studies of phosvitin from chicken and salmon egg yolk.
1. A method developed for the isolation of phosvitin from chicken egg yolk was successfully applied to the isolation of phosvitin from salmon eggs. 2. Salmon roe phosvitin is smaller in molecular size than chicken egg phosvitin. 3. Circular dichroism spectra of all phosvitins investigated displayed good similarities with spectra showing characteristics of unordered and beta-sheet secondary structure. 4. The main component in the Fourier transform infrared spectra of chicken egg phosvitin is indicative of unordered conformation, whereas the Fourier infrared data of the salmon egg phosvitin are consistent with more of beta-sheet structure compared to the chicken egg phosvitin.
Losso
J N
JN
Department of Food Science, University of British Columbia, Vancouver, BC, Canada.
Bogumil
R
R
Nakai
S
S
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002645:Chickens / Q000378:metabolism*; D002942:Circular Dichroism; D004530:Egg Yolk / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D008970:Molecular Weight; D009584:Nitrogen / Q000032:analysis; D010758:Phosphorus / Q000032:analysis; D010774:Phosvitin / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D011487:Protein Conformation; D017433:Protein Structure, Secondary; D012474:Salmon / Q000378:metabolism*; D013045:Species Specificity; D017550:Spectroscopy, Fourier Transform Infrared
D000596:Amino Acids; D010758:Phosphorus; D010774:Phosvitin; D009584:Nitrogen