Studies on the Characterization of Ovomucin and Chalaza of the Hen's Egg

A study was made on the electrophoretic analysis, fractionation and characterization of chalaza, and ovomucin from thick and thin albumen of the hen's egg. The chalaza and ovomucins were confirmed to be composed of three components which the molecular weights were estimated to be 150,000, 220,000 and 400,000 daltons, and named α1, α2 and β, respectively. They were fractionated into carbohydrate poor (α1 and α2 mixture) and rich (β) components by gel filtration in the presence of SDS and 2‐mercaptoethanol. In the amino acid and carbohydrate compositions, differences were observed only in the carbohydrate compositions of β‐components. Sonication facilitated solubilization of the ovomucin, but some signs of degradation of subunit components were observed.