Effect of Ovomucin on the Viscosity and Foaming Properties of Emu Egg White

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  • NAKAMURA Yu
    Department of Animal Science, Tokyo University of Agriculture
  • YOSHIZAWA Miyuki
    Department of Applied Biology and Chemistry, Tokyo University of Agriculture
  • MATSUMOTO Yutaro
    Department of Applied Biology and Chemistry, Tokyo University of Agriculture
  • IRISAWA Tomohiro
    Department of Applied Biology and Chemistry, Tokyo University of Agriculture
  • NOGUCHI Tomohiro
    Food processing center, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • NOGUCHI Haruko
    Department of Applied Biology and Chemistry, Tokyo University of Agriculture
  • UCHINO Masataka
    Department of Applied Biology and Chemistry, Tokyo University of Agriculture
  • MAEHASHI Kenji
    Department of Fermentation Science, Tokyo University of Agriculture
  • TADA Kotaro
    Department of Animal Science, Tokyo University of Agriculture
  • WATANABE Toshihiro
    Department of Food and Cosmetic Science, Tokyo University of Agriculture
  • SUZUKI Toshiro
    Department of Animal Science, Tokyo University of Agriculture
  • TAKANO Katsumi
    Department of Applied Biology and Chemistry, Tokyo University of Agriculture

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Other Title
  • エミュー卵白の起泡性に対するオボムチンの影響
  • エミュー ランパク ノ キホウセイ ニ タイスル オボムチン ノ エイキョウ

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<p>　The effect of ovomucin, a glycoprotein, on the viscosity and foaming properties of emu egg white was determined. Compared to Gallus gallusdomesticus (hen) egg white, emu egg white was more viscose and had better foaming properties and stability. Sodium dodecyl sulfate - polyacrylamide gel electrophoresis followed by periodic acid-Schiff staining were performed for emu egg white, and carbohydrate chain bands of size 52, 78, and 207 kDa were observed. The N-terminal amino acid sequence of the 207-kDa protein showed 62.5% homology with the N-terminal region of α2-ovomucin obtained from hen. The ovomucin content in emu egg white was approximately 6.3%, over one from hen egg white. In addition, the ovomucin solution prepared from emu egg white was more viscose than that prepared from hen egg white. The viscosity of ovomucin obtained from each egg white was closely related to the viscosity of the egg white. Therefore, these results suggest that ovomucin affects the viscosity and foaming properties of emu egg white.</p>

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