リゾチーム・フラボプロテイン複合体形成

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タイトル別名
  • On the Lysozyme-Flavoprotein Complex Formation
  • リゾチーム フラボプロテイン フクゴウタイ ケイセイ ニ ツイテ

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説明

It was found that water-insoluble complex was formed between purified lysozyme and flavoprotein, both of which are constituents of hen egg white, and that optimal pH of the complex formation was about 7. When the mixing ratio of lysozyme and flavoprotein in molar concentration was 2:1 or above 3:1, molar ratio of lysozyme and flavoprotein of the complex was 2:1 or 3:1 respectively. However, the changes of molar ratio of the complex were observed in co-existence of another egg white proteins.<br> The complex obtained directly from egg white by treatment with cold acetone and by dialysis consisted of lysozyme, flavoprotein, conalbumin and ovomucin-like substance, and the molar ratio of the former three components in the complex was calculated from gel-filtration pattern to be 16:4:1.

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