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Sialyloligosaccharides of Delipidated Egg Yolk Fraction
Author(s) -
KOKETSU MAMORU,
JUNEJA LEKH RAJ,
KIM MUJO,
OHTA MASAYA,
MATSUURA FUMITO,
YAMAMOTO TAKEHIKO
Publication year - 1993
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.1365-2621.1993.tb09349.x
Subject(s) - chemistry , chromatography , fraction (chemistry) , ultrafiltration (renal) , yolk , asparagine , yolk sac , high performance liquid chromatography , biochemistry , embryo , amino acid , biology , food science , microbiology and biotechnology
Delipidated egg yolk (DEY) was homogenized and centrifuged. The supernatant was dialyzed by ultrafiltration using a molecular weight cut‐off of 1,000. The asparagine‐linked oligosaccharides in the concentrate were liberated from protein by hydrazinolysis and labeled with UV‐absorbingp‐amionbenzoic ethyl ester (ABEE). The ABEE‐derivatized oligosaccharides were fractionated by anion exchange and reverse‐phase HPLC. The total sialyloligosaccharides from the water‐soluble DEY fraction, were about 47.7% monosialyl and 50.6% di‐sialyloligosaccharides. The structures of 3 predominant sialyloligosaccharides were determined by NMR. They were of the biantennary complex‐type, accounting for about 33.6% of the total sialyloligosaccharides of the DEY water‐soluble fraction.