Comparative study on the structure and properties of egg white proteins from ostrich and chicken

鸵鸟和鸡肉蛋清蛋白结构与性质的比较研究

• 批准号: 19580314
• 负责人: KURISAKI Jun-ichi
• 金额: $ 3万
• 依托单位: Jumonji University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2007
• 资助国家: 日本
• 起止时间: 2007 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19580314/
• 关键词: 卵白タンパク質; ダチョウ; ニワトリ; オボアルブミン; オボムコイド; アミノ酸配列; 免疫学的交差性; 卵白タンパク; レクチン

The ostrich proteins orthologous to chicken ovalbumin and ovomucoid were purified and immunologically identified. The estimated molecular weight of ostrich ovalbumin was 30 kD higher than that of chicken ortholog. Only limited similarities were found between the amino acid sequences of ostrich and chicken ovalbumins. The estimated molecular weight of ostrich ovomucoid was similar to that of chicken ortholog but much more heterogeneous in size. The sequence similarity in amino acids was suggested to be more than 60% between chicken and ostrich ovomucoids. The digestibility of the proteins was also compared.

对与鸡卵清蛋白和卵类粘蛋白直接相关的鸵鸟蛋白进行了纯化和免疫学鉴定。鸵鸟卵清蛋白的分子量比鸡的同源蛋白高30 kD。鸵鸟和鸡卵清蛋白的氨基酸序列之间只有有限的相似性。鸵鸟卵类粘蛋白的分子量与鸡的同源蛋白相似，但在大小上更不均匀。鸡卵类粘蛋白与鸵鸟卵类粘蛋白的氨基酸序列相似性在60%以上。还比较了蛋白质的消化率。

项目成果

ダチョウ卵に関する食品科学的研究の現状と展望

鸵鸟蛋食品科学研究现状与展望

• 发表时间: 2009
• 期刊: 日本ダチョウ・走鳥類研究会誌 10号
• 作者: 水町功子;青木玲二;栗崎純一
• 通讯作者: 栗崎純一