Abstract
Penalbumin (PEN), a newly discovered sulfhydryl-containing glycoprotein from egg whites of penguins(Sphenisciformes), is a major constituent of all penguin egg whites studied, but it is low or very low in most other egg whites studied. Adelie penguin(Pygoscelis adeliae) egg white contains ∼30% ovalbumin (POVAL) and 25% PEN, while chicken egg white contains ∼55% ovalbumin (COVAL) and <0.01% PEN. PEN has a molecular weight of 61,000 and contains 15% carbohydrate and two sulfhydryl groups, but no phosphates. POVAL has a molecular weight of 48,000 and contains 7% carbohydrate, three sulfhydryl groups, and one phosphate. Penguin serum albumin (PSA) has properties which are very similar to bovine serum albumin (BSA), and the composition and properties of PEN were suggestive of an ancestral relationship to POVAL and COVAL. PEN reacts slowly with 5,5′-dithiobis(2-nitrobenzoic acid) (DTNB), while POVAL reacts rapidly. On simultaneous addition of DTNB and cystamine (β,β′-diaminodiethyl disulfide) the rate of reaction with PEN was increased, but not with POVAL.
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Osuga, D.T., Aminlari, M., Ho, C.Y.K. et al. Sulfhydryl proteins of penguin egg white: Ovalbumin and penalbumin. Comparisons with penguin serum albumin, chicken ovalbumin, and bovine serum albumin. J Protein Chem 2, 43–62 (1983). https://doi.org/10.1007/BF01025167
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DOI: https://doi.org/10.1007/BF01025167