HYDROLYSIS OF HEN EGG-WHITE OVOMUCIN

This paper reports on the solubilization of ovomucin by hydrolysis. Th is glycoprotein can easily be obtained by precipitation but the precip itate itself is not soluble in ordinary buffers, Flavourzyme, a protea se/peptidase complex, enables the solubilization of ovomucin in 1 h an d the hydrolysis of the soluble materials. These compounds were studie d by HPLC gel permeation, electrophoresis and an amino acid analyser i n order to define their molecular weight, the presence of glycans and the liberation of free amino acids. High-molecular-weight glycosylated materials (>94,000 Da) and one glycopeptide (38,100 Da) were detected , Free amino acids (all amino acids are represented) and peptides (fro m 34,400 to 20,800 Da) were also released in the solution.