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. 1965 Aug;96(2):372–376. doi: 10.1042/bj0960372

Ovoglycoprotein, a protein of hen's-egg white

B Ketterer 1,*
PMCID: PMC1207049  PMID: 5837783

Abstract

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 S20,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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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