Abstract
Water soluble proteins in yolks of chicken eggs and Japanese quail eggs have been isolated and purified. The purified proteins were fractionated into four components respectively by ion exchange chromatography on carboxymethyl-cellulose column.
It was found that the chicken egg yolk and quail egg yolk were considerably different in their relative proportions of these four components.
On the other hand, little differences were found in the chemical and physical properties of water soluble proteins obtained from chicken and quail egg yolks as described below :
1. The chemical analyses showed that the water soluble proteins in chicken and quail egg yolks were the glycoprotein, containing galactose, mannose, glucosamine and sialic acid in its carbohydrate portion.
2. The disc electrophoretic patterns obtained from chicken and quail egg yolk water soluble proteins were very much alike.
