Abstract
After pepsin digestion, all of the carbohydrates in ovalbumin were recovered in two glycopeptides, Glu- Glu -Lys-Tyr-Asn(CHO)-Leu-Thr-Ser-Val and Glu- Glu -Lys-Tyr-Asn(CHO)-Leu-Thr-Ser-Val. Almond glycopeptidase released quantitatively oligosaccharides from the glycopeptides. The products from both glycopeptides contained both the high-mannose-type oligosaccharides and the hybrid-type oligosaccharides in the same ratio. Thus, either the high-mannose-type or the hybrid-type oligosaccharide is attached to the unique asparagine residue in the ovalbumin molecule.
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