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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
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Proteomics Analysis of Egg White Proteins from Different Egg Varieties
Journal of Agricultural and Food Chemistry, 2011The market of specialty eggs, such as omega-3-enriched eggs, organic eggs, and free-range eggs, is continuously growing. The nutritional composition of egg yolk can be manipulated by feed diet; however, it is not known if there is any difference in the composition of egg white proteins among different egg varieties.
Yue Liang +4 more
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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
Mark S. Miller +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 ...
D. U. Ahn +2 more
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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.
Jan Stockx, Stefaan de Boeck
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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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Tolerance of a high-protein baked-egg product in egg-allergic children
Annals of Allergy, Asthma & Immunology, 2016Egg allergy is one of the most common immunoglobulin E (IgE)-mediated food allergies. Extensively heating egg has been found to decrease its allergenicity and 64% to 84% of children allergic to egg have been found to tolerate baked-egg products. Because there is no reliable method for predicting baked-egg tolerance, oral food challenges remain the gold
Maryam Saifi +4 more
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Fractionation of egg proteins and peptides for nutraceutical applications
, 2010: The main components of egg proteins and their physicochemical characteristics, and bioactive peptides derived by enzymatic hydrolysis from egg proteins, are described.
B. C. Ting +3 more
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Crustacean egg size as an indicator of egg fat/protein reserves
International Journal of Invertebrate Reproduction, 1982The metabolic properties of crustacean eggs and the major organic reserve utilized for embryogenesis are dependent on the egg-size correlated deposition of fat/protein in the yolk.
S. Ravichandra Reddy, Katre Shakuntala
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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 +2 more sources