[Fractionation of chicken egg glycoproteins and their purification using preparative HPLC]. / Fraktsionirovanie glikoproteinov kurinogo iaitsa i ikh ochistka s pomoshch'iu preparativnoi VEZhKh.
Bioorg Khim
; 14(9): 1171-8, 1988 Sep.
Article
en Ru
| MEDLINE
| ID: mdl-3219132
A new method of fractionation of hen egg glycoproteins has been developed. The procedure involves high-speed mass ion-exchange chromatography on ZetaPrep cartridges, differential precipitation, and ultrafiltration on "Minitan" tangential-flow system. Six fractions were obtained from egg white (ovomucin, avidin, riboflavin-binding glycoprotein RF-GPw, ovoinhibitor, ovalbumin-ovotransferrin, and ovomucoid fractions), and two fractions from egg yolk (riboflavin-binding glycoprotein RF-GPy and phosvitin fractions). Using ion-exchange HPLC on columns (150 X 21.5 mm) Protein PAK DEAE-5PW and SP-5PW, six homogenous glycoproteins (avidin, RF-GPw, ovalbumin, ovotransferrin, ovomucoid, and RF-GPy) were isolated in preparative quantities (0.1-1 g). Ion-exchange HPLC also resolves some glycoproteins' isoforms with different pI values.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Glicoproteínas
/
Proteínas del Huevo
Límite:
Animals
Idioma:
Ru
Revista:
Bioorg Khim
Año:
1988
Tipo del documento:
Article
Pais de publicación:
Rusia