Proteins - Sources of proteins and protein isolation - egg

4 important questions on Proteins - Sources of proteins and protein isolation - egg

What are the 4 main proteins in egg white?

  1. Ovalbumin (54%)
  2. Conalbumin (12 %)
  3. Ovomucoid (11 %)
  4. Lysozyme (4%)

What is special about phosphetin?

It is a protein in egg yolk that contain 123 phosphate groups (due to 123 serine AA that are phosphorylated).
The chicken needs so much phosphate because it can hold calcium. The phosphate makes it soluble and stops the egg yolk from crystallizing. 
This much phosphate also makes that the protein is unfolded.

Determine the net-charge of phosvovitin at pH7. Make a sketch of the charge of the protein as a function of pH (the pKa of phosphoserine is 2.1)

To estimate the net chare at pH 7.0 you may assume 100% deprotonation of the acidic groups (i.e. phosphoserin + Glu + Asp = -137) and 100% protonation of the basic groups (Lys/Arg =+26) leading to a total net charge of -111. The total titration curve can be estimated along the same lines, or calculated. In the end it will look as the graph on the picture
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To what does ovalbumin change over time?

It changes form ovalbumin to S-ovalbumin.

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