Lab 4 BLAST by Timothea Muljadi

I searched for ovalbumin, a protein that can be found in egg white. I picked this protein because it is very common and I eat it every single day. As a college student, I basically live on eggs and chicken tenders. It's cool to know more about what I put inside my body. The source of this protein is Gallus gallus or commonly known as chicken.

I selected ovalbumin [Gallus gallus] with the accession number of AAB59956 version AAB59956.1. The amino acid sequence that codes for this protein is:

        1 mgsigaasme fcfdvfkelk vhhanenify cpiaimsala mvylgakdst rtqinkvvrf
       61 dklpgfgdsi eaqcgtsvnv hsslrdilnq itkpndvysf slasrlyaee rypilpeylq
      121 cvkelyrggl epinfqtaad qarelinswv esqtngiirn vlqpssvdsq tamvlvnaiv
      181 fkglwekafk dedtqampfr vteqeskpvq mmyqiglfrv asmasekmki lelpfasgtm
      241 smlvllpdev sgleqlesii nfekltewts snvmeerkik vylprmkmee kynltsvlma
      301 mgitdvfsss anlsgissae slkisqavha ahaeineagr evvgsaeagv daasvseefr
      361 adhpflfcik hiatnavlff grcvsp

Translation:

mgsigaasme

Methionine Glycine Serine Isoleucine Glycine Alanine Alanine Serine Methionine Glutamic acid

Citation:

   AUTHORS     Woo,S.L., Beattie,W.G., Catterall,J.F., Dugaiczyk,A., Staden,R.,
                           Brownlee,G.G. and O'Malley,B.W.
   TITLE             Complete nucleotide sequence of the chicken chromosomal ovalbumin gene and its   
                           biological significance
   JOURNAL      Biochemistry 20 (22), 6437-6446 (1981)


The first 15 lines of nucleotide sequence that codes for this protein is:
        1 ctgcagactg acatgcattt cataggtaga gataacattt actgggaagc acatctatca
       61 tcataaaaag caggcaagat tttcagactt tcttagtggc tgaaatagaa gcaaaagacg
      121 tgattaaaaa caaaatgaaa caaaaaaaat cagttgatac ctgtggtgta gacatccagc
      181 aaaaaaatat tatttgcact accatcttgt cttaagtcct cagacttggc aaggagaatg
      241 tagatttcta cagtatatat gttttcacaa aaggaaggag agaaacaaaa gaaaatggca
      301 ctgactaaac ttcagctagt ggtataggaa agtaattctg cttaacagag attgcagtga
      361 tctctatgta tgtcctgaag aattatgttg tacttttttc ccccattttt aaatcaaaca
      421 gtgctttaca gaggtcagaa tggtttcttt actgtttgtc aattctatta tttcaataca
      481 gaacaatagc ttctataact gaaatatatt tgctattgta tattatgatt gtccctcgaa
      541 ccatgaacac tcctccagct gaatttcaca attcctctgt catctgccag gccattaagt
      601 tattcatgga agatctttga ggaacactgc aagttcatat cataaacaca tttgaaattg
      661 agtattgttt tgcattgtat ggagctatgt tttgctgtat cctcagaaaa aaagtttgtt
      721 ataaagcatt cacacccata aaaagataga tttaaatatt ccagctatag gaaagaaagt
      781 gcgtctgctc ttcactctag tctcagttgg ctccttcaca tgcatgcttc tttatttctc
      841 ctattttgtc aagaaaataa taggtcacgt cttgttctca cttatgtcct gcctagcatg


The ovalbumin gene is 9206 bp long.



Figure 1. The structure of ovalbumin



Ovalbumin makes up more than half of the protein in egg white. Its abundance contributes a lot to the studies of proteins. Interestingly, it can be used to calibrate electrophoresis gels as a molecular weight marker (MW= 45000 daltons). Ovalbumin is soluble in water. However, ovalbumin is sensitive to heat, and it will denature once it's cooked above 56°C.