Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods

被引：45
|
作者：
Miguel, M [1 ]
Manso, MA [1 ]
López-Fandiño, R [1 ]
Ramos, M [1 ]
机构：
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2005年 / 221卷 / 3-4期
关键词：
egg white protein analysis; reversed-phase high-performance liquid chromatography; sodium dodecyl sulfate-polyacrylamide gel electrophoresis; isoelectric focusing; poultry species;
D O I：
10.1007/s00217-005-1182-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This work describes the use of different high-resolution techniques to study egg white proteins from hen, quail, duck, pheasant and ostrich. For this purpose, reversed-phase high-performance liquid chromatography, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and isoelectric focusing (IEF) were used to compare egg white proteins from these poultry species. The major proteins, lysozyme, ovalbumin, ovomucoid and ovotransferrin, were separated and identified using the three techniques. Isoforms of ovotransferrin and ovalbumin in some species were observed when IEF with gels of pH 4-6 were used. Qualitative and quantitative differences were observed among the individual proteins of the different species investigated.
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页码：542 / 546
页数：5
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