Comparison of three avian ovalbumins: Physical and chemical properties

Abstract

Analyses of the ovalbumins of chicken, turkey and duck show that

• 1.

  1. All three have similar molecular weights and phosphorus contents.

• 2.

  2. The electrophoretic patterns from chicken and turkey are similar and can be related to their phosphorus content.

• 3.

  3. The types of sugars that comprise their oligosaccharides are similar but vary in quantity.

• 4.

  4. Turkey ovalbumin has the most carbohydrate, with substantial amounts of galactose.

• 5.

  5. The amino acid composition of the ovalbumin from chicken more closely resembles that of turkey than that of duck.