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首页> 外文期刊>Electrophoresis: The Official Journal of the International Electrophoresis Society >Insoluble eggshell matrix proteins - their peptide mapping and partial characterization by capillary electrophoresis and high-performance liquid chromatography
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Insoluble eggshell matrix proteins - their peptide mapping and partial characterization by capillary electrophoresis and high-performance liquid chromatography

机译：不溶性蛋壳基质蛋白-通过毛细管电泳和高效液相色谱法对它们的肽作图和部分表征

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摘要

Avian eggshell matrix proteins were studied by two analytical approaches. Peptide mapping was done by trypsin and pepsin followed by collagenase cleavage; analyses were carried out by capillary electrophoresis and reversed-phase high-performance liquid chromatography (HPLC). Comparison of peptide maps obtained by both methods revealed a complex mixture of peptides in the insoluble layers of the eggshell; it was concluded that there are at least three different insoluble protein/peptide layers in the avian eggshell (cuticle, palisade, and mammillary layer). Partial characterization of peptides in each layer was made by HPLC-mass spectrometry analysis. There is an evidence that the eggshell insoluble proteins contain species susceptible to collagenase cleavage, however, the sequences split by this enzyme probably are not those typical for the main triple-helical core of collagenous proteins. It is proposed that the action of collagenase upon eggshell proteins is caused by the side effect of collagenase described previously with synthetic peptides. Some of the proteins present are probably glycosylated. Fatty acid content in the insoluble eggshell layers (after decalcification) was in the range of 2-4% (which reflected both lipid and lipoproteins bound fatty acids). Porphyrin pigments are dominant in the cuticle layer. [References: 33]
机译：通过两种分析方法研究了禽蛋壳基质蛋白。通过胰蛋白酶和胃蛋白酶进行肽图分析，然后进行胶原酶切割。通过毛细管电泳和反相高效液相色谱（HPLC）进行分析。通过两种方法获得的肽图的比较表明，在蛋壳的不溶层中存在复杂的肽混合物。结论是，禽蛋壳中至少有三个不同的不溶蛋白/肽层（角质层，栅栏和乳腺层）。通过HPLC-质谱分析对每层中的肽进行部分表征。有证据表明，蛋壳不溶性蛋白质包含易受胶原酶裂解作用的物质，但是，被该酶分裂的序列可能不是胶原蛋白主要三螺旋核心的典型序列。提出胶原酶对蛋壳蛋白的作用是由合成肽先前描述的胶原酶的副作用引起的。存在的某些蛋白质可能被糖基化。不溶性蛋壳层中的脂肪酸含量（脱钙后）在2-4％的范围内（这反映了脂质和脂蛋白都结合了脂肪酸）。卟啉颜料在表皮层中占主导。 [参考：33]

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