Studies on the Carbohydrate of Egg-white Ovomucin

Abstract

Ovomucin, prepared from thick egg white by precipitation and washing with 12· 5 % (w/v) KH2P04 at pH 5· 0, was analysed for amino acids and carbohydrate, and found to vary in composition between different preparations. Glycopeptides were separated from Pronase digests of reduced ovomucin and fractionated by gel filtration into two classes which were markedly different in composition. Each class of glycopeptides accounted for about half of the total moles of carbohydrate residues in the original ovomucin.