卵糖蛋白，一种蛋清中的蛋白质。
Ovoglycoprotein, a protein of hen's-egg white.
作者信息
Ketterer B
出版信息
Biochem J. 1965 Aug;96(2):372-6. doi: 10.1042/bj0960372.
Abstract
- 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.
摘要
- 本文描述了从鸡蛋白中分离出一种糖蛋白的过程；它被称为卵糖蛋白。2. 它含有13.6%的己糖、13.8%的氨基己糖和3%的唾液酸。3. 己糖以甘露糖和半乳糖的形式存在，比例为2:1，氨基己糖为葡糖胺，唾液酸为N-乙酰神经氨酸。4. 它的沉降系数S(20,w)为2.47s，根据色氨酸含量计算出的最小分子量为24400。5. 在醋酸盐缓冲液中pH3.9、离子强度I0.1（处于等电区域）时，它可分解为两个组分，其中一个向阳极缓慢移动，另一个向阴极缓慢移动。
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