@article{oai:ir.kagoshima-u.ac.jp:00002014,
 author = {KOGA, Katsuya},
 issue = {1},
 journal = {Memoirs of the Faculty of Agriculture, Kagoshima University},
 month = {2016-10-27},
 note = {1) The author examined the general chemical properties of the emu egg white, and studied
on the constituent proteins by electrophoresis, chromatography on CM-cellulose column and gradient extraction with ammonium sulfate. He compared the results thus obtained with the analytical results of his studies on the chicken egg white and discussed them.
2) The specific gravity and the nitrogen content (12.2 %) of the emu egg white are each smaller than each corresponding value of the chicken egg white. However, pH and the specific conductance are rather high. Particularly the ratio of the combined sugar with the protein is remarkably high, amounting to 7.53 x 10^-2.
3) The egg white proteins were separated electrophoretically into four components on the alkaline side and into five components near the neutral. It was also separated into seven components by the application of the buffer pH 4.40, μ 0.10, four components of which were ascertained to be negatively charged. And even by the application of pH 4.0, at least two components carrying negative charge were observed.
4) The emu egg white proteins were observed to have been separated into 11 components
by chromatography on CM-cellulose column, though the appearance of separation was not so good as that of the proteins of the Phasianidae bird egg white. The separation
pattern of ovomucoid and ovalbumin from the egg white was especially bad. When the emu egg white proteins were compared with the chicken egg white proteins, in the former there were more the protein being anionic at pH 4.0, ovomucoid, and globulin like protein, than in the latter, while ovalbumin and lysozyme like protein appeared less in quantity.
5) Seven components were identified by the gradient extraction of emu egg white proteins with ammonium sulfate. The sugar content of the protein which was not precipitated by full saturation of ammonium sulfate was 43.3 %, which was acknowledged
to be very high. The quantity of glycoprotein extracted with ammonium sulfate of concentration higher than that of the extraction of ovalbumin was very large. The albumins appeared in a small quantity but with very high sugar-protein ratios. The relative content of the globulins was large and its sugar-protein ratios were considerably high, too.
6) It was inferred from the results obtained in the present experiments performed by the author that ovomucoid of the emu egg white has high heterogeneity degree.},
 pages = {35--46},
 title = {Studies on the Emu Egg White Proteins (I) Electrophoresis, CM-cellulose chromatography and gradient extraction with salt on the whole white},
 volume = {7},
 year = {}
}