Date of this Version
Thesis (M.S.)—University of Nebraska—Lincoln, 1971. Department of Biochemistry and Nutrition.
Of the proteins present in egg white in major amounts, ovomucin is the least well characterized. In this work, an ovomucin which was essentially completely soluble in a buffer containing either urea or guanidine hydrochloride and an excess of dithiothreitol was prepared. Disc electrophoresis in polyacrylamide gels showed that it is free from other proteins. The chemical composition and the electrophoretic properties of the glycoprotein were determined. Isolation of a homogeneous fraction was also attempted by electrophoresis in a sucrose gradient.
Advisor: Richard Dam