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Comparison of three avian ovalbumins: physical and chemical properties

Comparison of three avian ovalbumins: physical and chemical properties

Comparative Biochemistry and Physiology 37(1): 49-58

ISSN/ISBN: 0010-406X

PMID: 5530123

DOI: 10.1016/0010-406x(70)90956-4

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.

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