Characteristics of protein and amino acid in various poultry egg white ovomucoid
Penulis/Author
Prof. Dr. Ir. Nurliyani, M.S., IPM (1); Prof. Ir. Yuny Erwanto, S.Pt., M.P., Ph.D., IPM (2); apt. Rumiyati, S.Si., M.Si., Ph.D. (3); Ir. Ari Surya Sukarno, S.Pt., M.Biotech., IPP (4)
Tanggal/Date
2023
Kata Kunci/Keyword
Abstrak/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. Th 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 profie on sodium dodecyl
sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the secondary structure on Fourier Transform Infra-Red (FTIR)
Spectroscopy, amino acid profies and protease inhibitor activity. Th results showed that the ovomucoid profie on SDS-PAGE
of most eggs was in the range of 35 kDa, except for commercial chicken egg which was 40 kDa. Th ovomucoid spectra on
FTIR of poultry eggs were similar, and indicate the presence of a specifi band for carbohydrate contents at the wavelength of
894 to 1249 cm-1. Thre was similar content in amino acid profie of ovomucoid, except duck ovomucoid showed the highest in
methionine contents. Th 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 profie, specifi band in FTIR spectra, amino acid content
of methionine and also protease inhibitor activity.
Rumpun Ilmu
Teknologi Hasil Ternak
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Characteristics of Protein and Amino Acid in Various Poultry Egg White Ovomucoid.pdf
