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Purification of egg‐white allergens
Allergy, 1995Purification procedures for the four egg‐white proteins ovomucoid, ovotransferrin, ovalbumin, and lysozyme are presented with reference to mechanistic studies at epitope levels of allergic reactions to these proteins. The applied procedures resulted in four preparations containing less than 0.1% contaminating proteins each.
Ebbehø, K. +5 more
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Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1991
1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
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1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
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Inhalant allergy to egg yolk and egg white proteins
Clinical & Experimental Allergy, 1998BackgroundSeveral 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
S, Quirce +5 more
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Conductivity and Photoconductivity in Egg White
Science, 1969Activation energies of 1.47 to 2.94 electron volts were obtained in egg white. These values are too large to be consistent with the large observed currents if one uses a semiconductor model and indicate that the standard semiconductor model is inappropriate for this biological material.
G M, Spruch, C, Peskin
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Proteomic Analysis of Hen Egg White
Journal of Agricultural and Food Chemistry, 2006Hen 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 +5 more
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Globulins in the Chicken Egg-White
Nature, 1956LONGSWORTH 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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The egg-white proteins of the Adelie penguin
Comparative Biochemistry and Physiology, 1966Abstract 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 ...
R E, Feeney +3 more
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Allergenicity of Egg White Powder Compared to Baked Egg White Powder
Journal of Allergy and Clinical Immunology, 2023Meredith Schuldt +2 more
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2017
Before the application of mass spectrometry–based proteomics to egg white, a mere 15 chicken egg white proteins were identified and characterized by at least partial amino acid sequences. After the publication of the chicken genome sequence and derived protein sequence databases in 2004, various proteomic surveys increased this number to 167 proteins ...
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Before the application of mass spectrometry–based proteomics to egg white, a mere 15 chicken egg white proteins were identified and characterized by at least partial amino acid sequences. After the publication of the chicken genome sequence and derived protein sequence databases in 2004, various proteomic surveys increased this number to 167 proteins ...
openaire +2 more sources