Some properties and the structure of a glucosamine-aspartic fragment from ovalbumin

Abstract

A preparative method has been developed for the isolation of a fraction containing both glucosamine and aspartic acid by hydrolysis of the previously described polysaccharide-aspartic acid fraction from egg albumin.

It was confirmed, that the polysaccharide group is bound to the protein through a terminal glucosamine residue.

The quantitative composition and the chemical and physical properties of the fragment agree with the structure of a 2-acetamido-1-β (l-β-aspartamido)-1,2-deoxy-d-glucose.