The identity of α-ovomucins obtained from the sonicated insoluble ovomucin (Sα-OM (I)) and soluble ovomucin (Sα-OM (S)) was demonstrated by carbohydrate and amino acid analyses, circular dichroism, ultracentrifugation and electrophoresis, and it was concluded that Sα-OM (I) was the same component as Sα-OM (S). Physicochemical properties of β-ovomucins obtained from the two kinds of ovomucin (Sβ-OM (I), Sβ-OM (S)) were compared with each other by the same methods as described above. Sβ-OM (S) consisted of β-ovomucin and a small amount of α-ovomucin bound with it, while Sβ-OM (I) consisted of only β-ovomucin. Since the insoluble ovomucin contained β-ovomucin two and a half times as much as the soluble ovomucin did, it was suggested that the difference in the content of β-ovomucin was mainly responsible for the differences in viscous property, molecular weight and solubility between the insoluble and the soluble ovomucins.
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Hayakawa et al. (1977) studied this question.
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