An improved purification, including crystallization, of avidin from hen's-egg white is described. The product bound 15.1μg of biotin/mg, corresponding to an equivalent weight of 16200. The amino acid composition showed an integral number of amino acid residues per 16200g, which suggested that each molecule of avidin (mol. wt. approx. 66000) contained four identical subunits.
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Research Article| June 01 1970
Purification and crystallization of avidin
N. M. Green;
Biochem J (1970) 118 (1): 67–70.
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N. M. Green, E. J. Toms; Purification and crystallization of avidin. Biochem J 1 June 1970; 118 (1): 67–70. doi: https://doi.org/10.1042/bj1180067
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