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Immunoreactive Glycopeptides Separated from Peptic Hydrolysate of Chicken Egg White Ovomucoid
Author(s) -
MATSUDA TSUKASA,
GU JAINXIN,
TSURUTA KAZUKO,
NAKAMURA RYO
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13751.x
Subject(s) - glycopeptide , hydrolysate , chemistry , pronase , pepsin , egg white , hydrolysis , carbohydrate , size exclusion chromatography , chromatography , biochemistry , enzyme , trypsin , antibiotics
Chicken egg white ovomucoid was hydrolyzed with pepsin, fractionated by gel filtration, and the reactivity to anti‐ovomucoid antibody was detected in the two carbohydrate‐containing fractions. Immunoreactive fragments separated from these fractions by immunoaffinity chromatography were positive to both protein and carbohydrate staining, i.e., glycopeptides. Ovomucoid glycopeptides prepared by pronase‐hydrolysis did not have this immunoreactivity. These results show that some glycopeptides with immunoreactivity remained after peptic hydrolysis, suggesting that the carbohydrate moieties of ovomucoid exert a protective effect against peptic hydrolysis.