Characterization of crude ovomucins obtained from various egg white layers

摘要: Structurally, egg white (EW) is composed of four distinct layers: outer thin white, thick inner and chalaziferous layer (including chalaza cords). In addition, the can be further separated into a gel liquid fraction by using ultracentrifugation. There were large differences in amounts various ovomucin complex forms between EW layers, but more or less order was about same despite form. The three most ovomucin-rich fractions were: layer > gel layer > thick layer. Furthermore, each also degraded enzymatic hydrolysis. Only hydrolysed found to contain hemagglutination inhibition activity against Newcastle disease virus, namely white. Moreover, both showed antiviral avian influenza virus subtype H5. inhibited H7. All hydrolysates having contained highest amount sialic acid. Structural characterization revealed that it two subunits, α- β-ovomucins, as protein formerly called α1-ovomucin seemed ovostatin. However, quite possible ovostatin associated within β- α-ovomucins. This interaction might even have some effect on physical nature layers.