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Thesis (M.S.)—University of Nebraska—Lincoln, 1972. Department of Biochemistry and Nutrition.


Copyright 1972, the author. Used by permission.


There are two major problems associated with the isolation and purification of ovomucin. Once precipitated, ovomucin is almost completely insoluble except in strong denaturing agents such as high concentrations of guanidine hydrochloride or urea, containing a disulfide bond reducing agent. Secondly ovomucin forms a strong electrostatic complex with lysoxyme during precipitation.

Many different isolation and purification procedures have been developed to circumvent these problems. As a result, the reported chemical composition of ovomucin varies depending upon the procedure used to isolate the protein. To date there has not been a detailed study to evaluate the processes used to isolate and purify ovomucin. Thus it was necessary to conduct a study of this nature before further analysis of the physical characteristics and chemical composition of ovomucin could be made. Both published and unpublished procedures were compared as to yield, purity, homogeneity and ease of preparation.

Advisor:Richard Dam