Results 311 to 320 of about 289,071 (336)
Some of the next articles are maybe not open access.
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
openaire +1 more source
Moonlighting proteins in sperm–egg interactions
Biochemical Society Transactions, 2014Sperm–egg interaction is a highly species-specific step during the fertilization process. The first steps consist of recognition between proteins on the sperm head and zona pellucida (ZP) glycoproteins, the acellular coat that protects the oocyte. We aimed to determine which sperm head proteins interact with ZP2, ZP3 and ZP4 in humans.
François M, Petit +2 more
openaire +2 more sources
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
openaire +2 more sources
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 ...
openaire +1 more source
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
Occupational Asthma From Inhaled Egg Protein
American Journal of Industrial Medicine, 1987AbstractWe evaluated workers and performed an industrial hygiene assessment at a plant where raw eggs are processed into powdered egg yolk and whole egg. Egg dust levels in the packaging room straddled the American Conference of Governmental Industrial Hygienists' (ACGIH) exposure guideline of 10 mg/m3 for nuisance dust.
A B, Smith +6 more
openaire +2 more sources
Selenium distribution in egg white proteins
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1993The present studies were undertaken to characterize selenium distribution in egg white. Ion-exchange chromatography fast protein liquid chromatography (FPLC) and flow injection atomic (absorption) spectrometry (FIAS) were used to separate egg white proteins and to determine the selenium content of different fractions. After purification, nine different
Jacobs, K. +3 more
openaire +3 more sources
SnapShot: Human sperm-egg interface proteins
CellHuman fertilization is a complex, highly regulated process that involves intricate molecular interactions between sperm and egg. Ultimately, this process culminates in the fusion of the gamete membranes to form a zygote. Gene disruption studies in mice have identified several critical fertilization factors.
Emily, Forster +3 more
openaire +2 more sources
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
openaire +1 more source