Publication | Open Access
Studies on Ovalbumin V. The Amino Acid Composition and Some Properties of Chicken, Duck, and Turkey Ovalbumins
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1970
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EngineeringFood AnalysisFood ChemistryAmino Acid CompositionBioanalysisFeed AdditiveChromatographyBiochemistryAnimal NutritionFeed EvaluationAlternative Protein SourceOvalbumin V.PharmacologyFood SafetyBiomolecular EngineeringAnimal SciencePoultry DiseaseBiotechnologyTurkey EggsAmmonium Sulphate FractionationPoultry FarmingIsoelectric FocusingMedicinePoultry ScienceTurkey Ovalbumins
The ovalbumins from chicken, duck, and turkey eggs were prepared by ammonium sulphate fractionation and purified by isoelectric focusing in a pH gradient from 3 to 6. Amino acid analyses show a closer relationship between turkey and chicken ovalbumins than between duck and chicken ovalbumins.