A comparison of conalbumin and transferrin in the domestic fowl

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Abstract
A pink protein, identified by starch-gel electrophoresis as transferrin, has been isolated from the livetin fraction of hen''s-egg yolk. Conalbumin and transferrin have been compared by means of starch-gel electrophoresis, peptide patterns, immunoelectrophoresis, amino acid compositions and carbohydrate analyses. The results suggest that conalbumin and transferrin are glycoproteins which differ only in their carbohydrate prosthetic groups. They appear to be identical in their main protein parts.