M. Koketsu et al., AN EFFICIENT PREPARATION AND STRUCTURAL CHARACTERIZATION OF SIALYLGLYCOPEPTIDES FROM PROTEASE TREATED EGG-YOLK, Journal of carbohydrate chemistry, 14(6), 1995, pp. 833-841
Delipidated egg yolk (DEY) was digested with protease. The digest was
ultrafiltered using a molecular weight cut-off of 10,000, and the UF p
ermeate was treated with a reverse osmosis membrane. The resulting sia
lylglycopeptides-rich Fraction was purified by the combination of anio
n exchange and gel filtration chromatography. Two major sialylglycopep
tides, A-I and A-II, were characterized as biantennary complex type si
alylgiycopeptides having one or two N-acetylneuraminic acid and 1 - 3.
5 amino acids including one asparagine residue by composition analyses
and H-1 NMR spectroscopy.