Influence of sugar moiety of ovoglycoprotein on chiral discrimination

Abstract

The influence of sugar moieties of ovoglycoprotein from chicken egg whites (OGCHI) on chiral discrimination of various solutes has been investigated. Partially deglycosylated OGCHI and completely deglycosylated OGCHI were obtained by treatment of OGCHI with N-glycosidase, and endoglycosidase and N-glycosidase, respectively. The average molecular weights of OGCHI, partially deglycosylated OGCHI and completely deglycosylated OGCHI were estimated to be about 30 400, 28 200 and 21 700, respectively, by matrix-assisted laser desorption time-of-flight mass spectrometry. It was found that partially deglycosylated OGCHI showed excellent chiral recognition abilities comparable to OGCHI, and that completely deglycosylated OGCHI still showed chiral recognition abilities for various solutes tested. These results reveal that the chiral recognition site(s) for OGCHI is present on the protein domain of OGCHI.

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