Egg white avidin. II. Isolation, composition, and amino acid sequences of the tryptic peptides.
Egg white avidin. II. Isolation, composition, and amino acid sequences of the tryptic peptides.
复制标题
蛋清亲和素。
DOI:
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发表时间:
1971
影响因子:
4.8
通讯作者:
R. Delange
中科院分区:
文献类型:
--
作者:
T. S. Huang;R. Delange
Abstract From a tryptic hydrolysate of reduced and carboxymethylated egg white avidin, 16 major peptides, ranging from 2 to 17 residues, were isolated by further purification of the fractions obtained by gradient elution from Dowex 50-X2. The combined compositions of these 16 peptides, together with free lysine which was also isolated from the tryptic hydrolysate, account for 128 residues in agreement with the composition of the subunit of avidin, determined by amino acid analysis. The complete amino acid sequences of these peptides were determined, and the sequences of other peptides, resulting from secondary cleavage, were also investigated. The presence of heterogeneity in the sequence at one position was established by the isolation in approximately equal yield of two forms of the same peptide, one form with NH2-terminal threonine, and the other form with NH2-terminal isoleucine. Carbohydrate analyses of avidin and the only tryptic peptide found to contain carbohydrate gave 4 residues of glucosamine and 5 residues of mannose in each.