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Development of the Purification Method of Ovotransferrin in Egg White

난백 내 Ovotransferrin의 분리방법에 관한 연구

  • Jang, A. (Korea Food Research Institute) ;
  • Jo, Y.J. (Department of Animal Science and Biotechnology, Seoul National University) ;
  • Lee, M. (Department of Animal Science and Biotechnology, Seoul National University) ;
  • Kim, J.C. (Department of Food and Life Sciences, Inje University)
  • 장애라 (한국식품연구원) ;
  • 조윤제 (서울대학교 동물생명공학전공) ;
  • 이무하 (서울대학교 동물생명공학전공) ;
  • 김재철 (인제대학교 식품생명과학부)
  • Published : 2005.12.31

Abstract

This study was carried out to separate ovotransferrin in chicken egg white by gel chromatography and heparin affinity chromatography. In gel filtration which was performed with 50mM Phosphate buffer (pH 7.2, 0.15M salt) at a flow rate of 2.0 ml/min, ovotransferrin and ovalbumin were eluted together in fraction number 11-16. In order to separate pure ovotransferrin, fraction No. 12-14 of them which have high concentration of ovotransferrin were concentrated and rechromatographed. However, the ovotransferrin did not separated clearly. In heparin affinity chromatography, the separation was performed with 50mM ethylaminetetraacetic acid (EDTA, pH7.2) and 50mM Phosphate buffer (pH 7.2, 0.15M salt contained) on ferrous and ferric ion saturated column at as same flow rate as gel filtration system's. Ovotransferrin and albumin were eluted together at 10-15min (fraction No.3) and 15-20min (fraction No.4), respectively. However, purified ovotransferrin was eluted at 156-165min and 165-175min (tube No.32-33) with 50 mM phosphate buffer (pH 7.2, 0.15M salt free), respectively. Heparin affinity chromatography with ferric ion saturated column was resulted in the best separation of ovotransferrin rather than separation by gel chromatography and ferrous ion saturated heparin affinity chromatography.

Keywords

Ovotransferrin;Gel chromatography;Heparin affinity chromatography;SDS-PAGE

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