Studies on Ovalbumin V. The Amino Acid Composition and Some Properties of Chicken, Duck, and Turkey Ovalbumins

Open Access

1 January 1970

journal article
Published by CSIRO Publishing in Australian Journal of Biological Sciences

Vol. 23 (5) , 1221
https://doi.org/10.1071/bi9701221

Abstract

The ovalbumins from chicken, duck, and turkey eggs were prepared by ammonium sulphate fractionation and purified by isoelectric focusing in a pH gradient from 3 to 6. Amino acid analyses show a closer relationship between turkey and chicken ovalbumins than between duck and chicken ovalbumins.

Keywords

AMINO ACID
CHICKEN
TURKEY OVALBUMINS
PROPERTIES
ACID COMPOSITION
DUCK
STUDIES ON OVALBUMIN

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