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J. Biochem, 1989, Vol. 106, No. 1 66-70
© 1989 Japanese Biochemical Society

research-article

Chemical Deglycosylation of Hen Ovomucoid: Protective Effect of Carbohydrate Moiety on Tryptic Hydrolysis and Heat Denaturation1

Jainxin Gu*, Tsukasa Matsuda*,2, Ryo Nakamura*, Hiroshi Ishiguro**, Iwao Ohkubo**, Makoto Sasaki** and Noriko Takahashi**

*Department of Food Science and Technology, School of Agriculture, Nagoya University Chikusa-ku, Nagoya, Aichi 464
**Department of Biochemistry, Nagoya City University Medical School Mizuho-ku, Nagoya, Aichi 467

2 To whom correspondence should be addressed.

Hen ovomucoid was chemically deglycosylated by treatment with trifluoromethanesulfon-ic acid at 0°C for 60 min. About 75 mol% of the carbohydrate moiety was removed from the glycoprotein without changing its amino acid composition, and its trypsin inhibitory activity and immunoreactivity with specific antibodies remained unchanged. The deglycosylated ovomucoid was inactivated and degraded easily by an excess amount of trypsin, whereas the native glycoprotein was not. Furthermore, the biological and im-munological activities of the deglycosylated ovomucoid were lowered by heat treatment more easily than those of the native ovomucoid. These results suggest that the carbohydrate moiety of ovomucoid contributes to the stability of the ovomucoid molecule against tryptic hydrolysis and heat denaturation.

1This work was supported in part by a Grant-in-Aid for Scientific Research from the Ministry of Education, Science and Culture of Japan.


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