Comparison of different electrophoretic separations of hen egg white proteins.

摘要: The hen egg white protein composition has not yet been fully defined. To improve the knowledge of this biological fluid, most usual and recently developed electrophoretic methods have used: SDS-PAGE, native-PAGE, isoelectric focusing (IEF), 2-dimensional electrophoresis (2DE). Seven major known proteins were thus identified in at least one system. Isoforms ovotransferrin, ovalbumin, ovomucoid visualized when pI was used for separation. Two-dimensional allowed separation a very large number spots. In each four systems, some components revealed but identified, unknown spots particularly numerous with 2DE. With technique, many corresponding to small acidic highlighted, among which Ch21 protein, whose presence confirmed. This study constitutes, our knowledge, first proteomic investigation white.