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how to extract that egg albumin
The main proteins in egg white include ovalbumin, egg transferrin, egg-like protein, lysozyme, globulin G _ 2, globulin G _ 3 and so on. Ovalbumin isoelectric point 4.5, its essence is phosphoglucoprotein. Ovalbumin is the main protein component in egg white.
Ovalbumin is a high quality protein, accounting for 54% of the total egg white protein. Ovalbumin is a typical globulin with a molecular weight of 44.5 kDa. it is a phosphoglucoprotein with four free sulfhydryl groups and 385 amino acid residues. These amino acid residues are wound and folded to form spherical structure with high secondary structure, most of which are α-helix and β-fold. There is a disulfide bond and four sulfhydryl groups in the center of ovalbumin. When heated, the colloid structure of ovalbumin becomes more stable by intermolecular interaction.
Operational steps(Reagent: http://www.hnhbsj.com):
1, take two fresh eggs, get 50 ml egg white, place in beaker in 25 ℃-30 ℃ water, continuously stir, slowly add the same volume of trichloroacetic acid-acetone (1:2V/V), immediately appear a large number of white flocculent precipitate, After the addition, the final PH is about 3.5, continue stirring for 30 minutes, and then place overnight in the 4 ℃ refrigerator.
And 2, carrying out suction filtration on the next day to obtain a yellow green clear liquid.
3, adding 200 ml of precipitated protein of acetone pre-cooled at 4 & deg; C, standing at 4 & deg; C for 2 h, carefully pouring the supernatant into a bottle for recovery, and centrifuging at 4000 rpm for 5 min to collect the precipitate.
(4) the precipitate was dissolved in 10ml ion-free water, dialyzed for 4 hours with non-ionic water (50 times), changed water twice, then dialyzed sodium carbonate buffer for the night, then centrifuged 10min with 4000rpm to remove insoluble matter.
The material comes from the Internet.
To learn more about biochemical reagents, please follow the official website: http://www.hnhbsj.com
(All contents of this website, where the source is the "Huibai reagent", the copyright is owned by the Huibai reagent, is not authorized, any media, website or individual shall not be reproduced, otherwise the legal liability will be held, and the "Source: Huibai reagent" shall be indicated in the authorization and transfer. The source of this network is the content of other media. The content of the other media is reprinted. The copyright is only shared by the original author. If the copyright is infringed, please contact us in time. )
Ovalbumin is a high quality protein, accounting for 54% of the total egg white protein. Ovalbumin is a typical globulin with a molecular weight of 44.5 kDa. it is a phosphoglucoprotein with four free sulfhydryl groups and 385 amino acid residues. These amino acid residues are wound and folded to form spherical structure with high secondary structure, most of which are α-helix and β-fold. There is a disulfide bond and four sulfhydryl groups in the center of ovalbumin. When heated, the colloid structure of ovalbumin becomes more stable by intermolecular interaction.
Operational steps(Reagent: http://www.hnhbsj.com):
1, take two fresh eggs, get 50 ml egg white, place in beaker in 25 ℃-30 ℃ water, continuously stir, slowly add the same volume of trichloroacetic acid-acetone (1:2V/V), immediately appear a large number of white flocculent precipitate, After the addition, the final PH is about 3.5, continue stirring for 30 minutes, and then place overnight in the 4 ℃ refrigerator.
And 2, carrying out suction filtration on the next day to obtain a yellow green clear liquid.
3, adding 200 ml of precipitated protein of acetone pre-cooled at 4 & deg; C, standing at 4 & deg; C for 2 h, carefully pouring the supernatant into a bottle for recovery, and centrifuging at 4000 rpm for 5 min to collect the precipitate.
(4) the precipitate was dissolved in 10ml ion-free water, dialyzed for 4 hours with non-ionic water (50 times), changed water twice, then dialyzed sodium carbonate buffer for the night, then centrifuged 10min with 4000rpm to remove insoluble matter.
The material comes from the Internet.
To learn more about biochemical reagents, please follow the official website: http://www.hnhbsj.com
(All contents of this website, where the source is the "Huibai reagent", the copyright is owned by the Huibai reagent, is not authorized, any media, website or individual shall not be reproduced, otherwise the legal liability will be held, and the "Source: Huibai reagent" shall be indicated in the authorization and transfer. The source of this network is the content of other media. The content of the other media is reprinted. The copyright is only shared by the original author. If the copyright is infringed, please contact us in time. )
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