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Journal of the Science of Food and Agriculture, 1972
AbstractProcedures developed for the fractionation and sub‐fractionation of proteins in whole egg have been applied to separated white and yolk samples and to whole egg reconstituted from them. The fractionation pattern of whole egg soluble proteins on diethylaminoethylcellulose differed from a simple combination of the corresponding patterns for white
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AbstractProcedures developed for the fractionation and sub‐fractionation of proteins in whole egg have been applied to separated white and yolk samples and to whole egg reconstituted from them. The fractionation pattern of whole egg soluble proteins on diethylaminoethylcellulose differed from a simple combination of the corresponding patterns for white
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Egg white lysozyme is the major protein of the hen's egg vitelline membrane
International Journal of Biochemistry, 1986Lysozyme accounts for 37% of the proteins of the hen's egg vitelline membrane. It can be extracted by salt solutions and purified by gel filtration on Sephadex G-50. There are no differences between the chemical and enzymic properties of egg white and vitelline membrane lysozymes. Vitelline membranes of ovarian eggs do not contain lysozyme.
S, De Boeck, J, Stockx
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The role of oligosaccharide in transport of egg yolk riboflavin-binding protein to the egg
Biochimica et Biophysica Acta (BBA) - General Subjects, 1981The carbohydrate portion of chicken egg yolk riboflavin-binding protein was examined to determine its role in the biological activity of the protein. Yolk RBP was found to contain 5--6 mannose, five galactose, 12 N-acetylglucosamine and four sialic acid residues. Specific modifications of the oligosaccharide moiety were performed which included removal
M S, Miller, E G, Buss, C O, Clagett
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2019
The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles.
Emerson Nolasco +2 more
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The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles.
Emerson Nolasco +2 more
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Protocols for irradiation of egg products and egg proteins
Ionizing radiation induces ionization and excitation when interacting with matter. This can subsequently result in chemical modifications of the material absorbing the radiation energy. In RADOV we are interested in radiation-induced transformations of egg proteins into bioactive products.openaire +1 more source
1990
Eggs are capable of performing various useful functions in foods, including foaming, coagulating or gelling, and emulsifying. All liquid components of eggs have the capacity to form gels upon heating. This important property is a major factor in the daily consumption of eggs, as they are scrambled, fried, poached, hard-cooked and used in the ...
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Eggs are capable of performing various useful functions in foods, including foaming, coagulating or gelling, and emulsifying. All liquid components of eggs have the capacity to form gels upon heating. This important property is a major factor in the daily consumption of eggs, as they are scrambled, fried, poached, hard-cooked and used in the ...
openaire +1 more source