Results 251 to 260 of about 142,964 (300)
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Cell Differentiation and Development, 1988
G-proteins are present in eggs, and experiments in which GTP-gamma-S, GDP-beta-S, cholera toxin and pertussis toxin have been injected into eggs have indicated the involvement of G-proteins in egg activation at fertilization and in oocyte maturation. Eggs into which serotonin or muscarinic acetylcholine receptors have been introduced by mRNA injection ...
L A, Jaffe +4 more
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G-proteins are present in eggs, and experiments in which GTP-gamma-S, GDP-beta-S, cholera toxin and pertussis toxin have been injected into eggs have indicated the involvement of G-proteins in egg activation at fertilization and in oocyte maturation. Eggs into which serotonin or muscarinic acetylcholine receptors have been introduced by mRNA injection ...
L A, Jaffe +4 more
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Proteins and calcium in egg yolk
Experimental Cell Research, 1959Abstract Certain proteins of egg yolk—X 1 , a phosphoprotein, and X 2 , a lipoglycoprotein—were compared to their serum precursors with the aid of chemical, electrophoretic and ultracentrifugal techniques. The X 1 -X 2 components were found only within the egg yolk granules.
O A, SCHJEIDE, M R, URIST
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A Reaction between Glucose and Egg White Proteins in Incubated Eggs
Nature, 1964RECENT work in this laboratory1 showed that incubation of infertile chicken Eggs or separated chicken egg whites resulted in changes in the starch-gel electrophoretic patterns. We have now obtained results which show: (1) The major deteriorative changes observed on incubation of egg white, as seen in starch-gel electrophoretic patterns, can be ...
R E, FEENEY, J J, CLARY, J R, CLARK
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Partitioning of the response to protein between egg number and egg weight
British Poultry Science, 19881. Data from published trials with laying hens were examined to see whether the concentration of dietary protein needed to achieve maximum egg weight was greater than the amount needed to achieve maximum rate of lay. 2. It is concluded that both rate of lay and egg weight continue to show small responses up to the same level of protein (or limiting ...
T R, Morris, R M, Gous
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Advances in the Separation of Functional Egg Proteins – Egg Yolk Proteins
2019Fresh egg yolk is an excellent source of proteins and lipids. Egg yolk protein is mainly composed of lipovitellins, livetins, low-density lipoproteins, and phosvitin. Among these proteins, γ-livetin (IgY) and phosvitin are the most important value-added proteins, and also the most extensively studied.
X. Huang +2 more
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Advances in the Separation of Functional Egg Proteins – Egg White Proteins
2019The egg is considered one of nature's preserved foods, which provide complete nutrients. It mainly comprises egg white and yolk. White contains 11% solids, most of which are proteins. These include ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), lysozyme (3.5%), and ovomucin (3.5%) as major proteins, with avidin (0.05%), cystatin (0.05 ...
E. D. N. S. Abeyrathne +2 more
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The incorporation of 15N into egg protein
Clinica Chimica Acta, 1966Abstract 15 N was incorporated into egg protein by feeding whole yeast protein and yeast protein hydrolysate, enriched with 15 N, to laying hens. The average isotope content of egg white from four eggs obtained after the administration of labelled hydrolysate was sufficient to enable the digestion and absorption of the protein to be followed in one
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Tolerance to egg proteins in egg‐sensitized infants without previous consumption
Allergy, 2014AbstractBackgroundEgg‐sensitized infants who have never eaten egg may react at first ingestion. We sought to determine the association between skin prick test (SPT) and specific IgE (sIgE) to egg proteins (EP) and oral food challenge (OFC) outcomes to find cut‐off points which can diagnose egg allergy.MethodsOne hundred and fifty‐four infants up to 18 ...
Alvaro M +9 more
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C R C Critical Reviews in Food Technology, 1973
With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis.
D. V. Vadehra +2 more
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With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis.
D. V. Vadehra +2 more
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D2.6 Selection of egg proteins and/or egg protein derived products
Based on observed bioactivity (antioxidant activity) and compatibility with the applications developed in WP3, some products from protein irradiation were selected for further studies and development in WP3 (functional food packaging and wound dressing).Felicia, Karlahag, Asa, Emmer
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