Characteristics of protein and amino acid in various poultry egg white ovomucoid

Abstract

Ovomucoid (OVM) is one of the glycoproteins in egg white which is heat resistant protein and to have protease inhibitor activity, that has potential as an anti-cancer. The aim of this study was to purify and characterize ovomucoid from four types of poultry eggs (commercial chickens, native chickens, ducks and Muscovy ducks). We analyzed the protein profile on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the secondary structure on Fourier Transform Infra-Red (FTIR) Spectroscopy, amino acid profiles and protease inhibitor activity. The results showed that the ovomucoid profile on SDS-PAGE of most eggs was in the range of 35 kDa, except for commercial chicken egg which was 40 kDa. The ovomucoid spectra on FTIR of poultry eggs were similar, and indicate the presence of a specific band for carbohydrate contents at the wavelength of 894 to 1249 cm^-1. There was similar content in amino acid profile of ovomucoid, except duck ovomucoid showed the highest in methionine contents. The activity of protease inhibitors in duck ovomucoid was highest than other ovomucoid. In conclusion, among the ovomucoid of poultry eggs were found variations in SDS profile, specific band in FTIR spectra, amino acid content of methionine and also protease inhibitor activity.

Keywords:
ovomucoid; electrophoretic profile; FTIR; amino acid; protease inhibitor