卵白から新しいFlavoproteinを約0.8%の収量で得, そのflavin部分はfree riboflavinであることを認めた。卵白flavoproteinはovomucoid fraction中に集中して存在することを確認した。ovomucoid fractionはpulp状CMC column chromatography及びelectrophoresisによつてI∿Vの5成分から成ることを確認した。M. B. Rhodesらのplate testを改良した筆者らの独特の方法でovomucoidのantitryptic activityを測定して, ovomucoid 5成分のうちantitryptic activityはcomponent I, II, III, の3成分蛋白中にあり, component IIIがその主要部分であることがわかると同時にIV, V componentにはantitryptic activityが全然なかつた。ovomucoidのantitryptic activityは熱に対して可成り安定で90°20分の熱処理は活性に全然影響を与えず, 100°5分の熱処理によつてその活性は3/4に低下した。ovomucoid 5成分のうちIV, V, componentとfree riboflavinとが結合したものが卵白中の新しいFlavoproteinであることがわかり, これに対して筆者らはFlavomucoid K_1及びK_2と命名した。1 The new flavoproteins have been obtained from egg white and yield of this protein was 0.8% of whole egg white protein and it recognized that flavin moiety of this flavoprotein is free riboflavin. 2 It is confirmed by its physico-chemical properties, that the new flavorotein is concentrated in the ovomucoid fraction. 3 By means of fibrous C. M. C. column chromatography, and electrophoresis, it has been confirmed that the ovomucoid fraction is consist of five components. 4 Antitryptic activities of ovomucoid fraction have been determined by the authors method which modified the spot plate test of M. B. Rhodes et al, it is found that antitryptic activities have been existed in the component I, II and III, and component III protein is main component of antitryptic activity of ovomucoid while component IV and V have no activity. 5 The antitryptic activity of ovomucoid is not effected by heat treatment at 90℃ for 20 minutes but by the treatment at 100℃ for 5 minutes, its activity has been reduced to 3/4 of original activity. 6 The authors recognized that the newly found flavoprotein of egg white is composed of IV and V component of ovomucoid and free riboflavin. The authors named these two kinds of new flavoproteins as flavomucoid K_1 and K_2 respectively
