European Food Research and Technology

, Volume 221, Issue 3–4, pp 542–546 | Cite as

Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods

  • Marta Miguel
  • M. Asunción Manso
  • Rosina López-Fandiño
  • Mercedes RamosEmail author
Original Paper


This work describes the use of different high-resolution techniques to study egg white proteins from hen, quail, duck, pheasant and ostrich. For this purpose, reversed-phase high-performance liquid chromatography, sodium dodecyl sulfate–polyacrylamide gel electrophoresis and isoelectric focusing (IEF) were used to compare egg white proteins from these poultry species. The major proteins, lysozyme, ovalbumin, ovomucoid and ovotransferrin, were separated and identified using the three techniques. Isoforms of ovotransferrin and ovalbumin in some species were observed when IEF with gels of pH 4–6 were used. Qualitative and quantitative differences were observed among the individual proteins of the different species investigated.


Egg white protein analysis Reversed-phase high-performance liquid chromatography Sodium dodecyl sulfate–polyacrylamide gel electrophoresis Isoelectric focusing Poultry species 


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Marta Miguel
    • 1
  • M. Asunción Manso
    • 1
  • Rosina López-Fandiño
    • 1
  • Mercedes Ramos
    • 1
    Email author
  1. 1.Instituto de Fermentaciones Industriales (CSIC)MadridSpain

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