Catalase-like activity of chicken egg white: A reconsideration

Purified chicken ovalbumin was examined by gel filtration and starchgel electrophoresis. Samples were assayed spectrophotometrically for catalase prior to electrophoresis and chemically using the KI-H2O2 technique after electrophoresis. Electrophoretic preparations were also assayed for the presence of ferric ion. Catalase was not found, but catalase-like activity associated with ovalbumin was observed. This activity is presumably an artifact but is not due to the presence of ferric ion, which was restricted to the ovotransferrin region of the electrophoretic pattern.