Results 161 to 170 of about 385,324 (188)

The chicken egg white proteome

PROTEOMICS, 2007
AbstractUsing 1‐D PAGE and LC‐MS/MS and MS3 we identified 78 chicken egg white proteins, 54 of which were identified in egg white for the first time. All proteins were quantitated by calculating their exponentially modified protein abundance index (emPAI). Some previously known egg white components not characterized by amino acid sequences before, such
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Proteomic Analysis of Hen Egg White

Journal of Agricultural and Food Chemistry, 2006
Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled the separation of 69 protein spots and their matching with major proteins, which were already known, and with minor proteins.
Guérin-Dubiard, Catherine, Pasco, Maryvonne, Mollé, Daniel, Désert, Colette, Croguennec, Thomas, Nau, Francoise   +5 more
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Globulins in the Chicken Egg-White

Nature, 1956
LONGSWORTH et al.1 demonstrated, by electrophoresis in the Tiselius apparatus, three globulins in the white of an egg. These were labelled G1, G2, G3. (G1 was identified later with the lysozyme.)
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Inhalant allergy to egg yolk and egg white proteins

Clinical & Experimental Allergy, 1998
BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
Santiago Quirce, G Baz, P Eiras, E. Losada, Manuela Cuevas, M L Díez-Gómez   +5 more
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Selenium distribution in egg white proteins

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1993
The 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., Shen, L., Benemariya, H., Deelstra, Hendrik   +3 more
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Inhibiting Effects of Egg White Dry-Heated at 120 °C on Heat Aggregation and Coagulation of Egg White and Characteristics of Dry-Heated Egg White

Journal of Agricultural and Food Chemistry, 1999
Dialyzed and freeze-dried egg white (FDEW) was dry-heated at 120 degrees C for up to 6 h. The inhibiting effects of the dry-heated egg white (DHEW) on the heat aggregation and coagulation of egg white (as 10% FDEW solution) and characteristics of the DHEW were examined.
Makoto Shimoyamada, Jin Quan Xu, Kenji Watanabe   +2 more
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CONCENTRATION OF EGG WHITE BY ULTRAFILTRATION

Journal of Milk and Food Technology, 1973
Ultrafiltration was used to concentrate egg white by partially removing water and other low molecular weight species. Total solids concentrations as high as 41% (representing removal of 80% of the initial water) were obtained. Studies were made of the influences of feed flow rate, feed temperature, and pressure difference across the membrane on the ...
Clyde H. Amundson, Charles G. Hill, R. Edward Payne   +2 more
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Hydrolysis of hen egg white ovomucin

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
This paper reports on the solubilization of ovomucin by hydrolysis. This glycoprotein can easily be obtained by precipitation but the precipitate itself is not soluble in ordinary buffers. Flavourzyme, a protease/peptidase complex, enables the solubilization of ovomucin in 1 h and the hydrolysis of the soluble materials. These compounds were studied by
Moreau, S., Nau, F., Piot, M., Guerin, C., Brulé, G.   +4 more
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Egg-white sensitivity and atopic eczema

Journal of Allergy and Clinical Immunology, 1974
Abstract Thirty-four children with atopic eczema were studied for egg-white sensitivity. Clinical manifestations, skin reactivity to egg-white antigen, IgE, by radioimmunoassay (RIA), and specific reaginic IgE antibodies to egg white by the radioallergosorbent test (RAST) were evaluated.
John S. Hyde, John I. Wypych, Samuel Schur   +2 more
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The egg-white proteins of the Adelie penguin

Comparative Biochemistry and Physiology, 1966
Abstract 1. 1. The egg-white proteins of the Antarctic Adelie penguin (Pygoscelis adeliae) were studied by a variety of physical, chemical, biochemical and immunological methods. 2. 2. As compared to other avian whites, the penguin egg white was unusually high (4–5 per cent) in sialic acid and quite low in lysozyme (approximately 0.05 per ...
Robert E. Feeney, David T. Osuga, Herman T. Miller, Susan B. Lind   +3 more
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