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J. Biochem, 1976, Vol. 79, No. 6 1351-1356
© 1976 Japanese Biochemical Society

research-article

Macromolecular Components of the Vitelline Membrane of Hen's Egg

II. Physicochemical Properties of Glycoprotein I

Syoko KIDO, Masanobu JANADO and Hiroshi NUNOURA

Department of Food Science, Kyoto Women's University Higashiyama-ku, Kyoto, Kyoto 605

Of the three major macromolecular components of the vitelline membrane of hen's egg, the lowest molecular weight component (previously designated component I) has been studied and its physicochemical properties clarified. The molecuar weight of this component is 27, 000 and its chemical composition is typical of a glycoprotein, consisting of protein (91%), total hexose (4.4%), hexosamine (glucosamine 2.3%; galactosamine 0.7%), and sialic acid (1.7%). Uronic acid was not found. The molar ratios of the constituent neutral sugars of this glycoprotein (GP-I) are as follows: fucose 3, mannose 5, galactose 5, glucose 1, and xylose 1. The amino acid profile shows a relatively high proportion of hydrophobic amino acids (39%), which may partly account for the insolubility of GP-I in water.


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