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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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Binding of Egg White Proteins to Viruses
Bioscience, Biotechnology, and Biochemistry, 1996The binding of some egg white proteins to bovine rotavirus, hen new castle disease virus (NDV), and human influenza virus (IV) was investigated by using the hemagglutination inhibition (HI) test and supplemented by an enzyme-linked immunosorbent assay (ELISA).
Y, Tsuge, M, Shimoyamada, K, Watanabe
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Protein proteinase inhibitors from avian egg whites
Cellular and Molecular Life Sciences CMLS, 1997Avian egg whites are a rich source of protein inhibitors of proteinases belonging to all four mechanistic classes. Ovomucoid and ovoinhibitor are multidomain Kazal-type inhibitors with each domain containing an actual or putative reactive site for a serine proteinase.
I, Saxena, S, Tayyab
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Journal of Chromatography B, 2010
Efficient isolation of egg white components is desired due to its potential uses. Existing methods mainly targeted on one specific protein; an attempt has been made in the study to co-extract all the valuable egg white components in a continuous process.
Dileep A, Omana +2 more
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Efficient isolation of egg white components is desired due to its potential uses. Existing methods mainly targeted on one specific protein; an attempt has been made in the study to co-extract all the valuable egg white components in a continuous process.
Dileep A, Omana +2 more
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A Reaction between Glucose and Egg White Proteins in Incubated Eggs
Nature, 1964RECENT work in this laboratory1 showed that incubation of infertile chicken Eggs or separated chicken egg whites resulted in changes in the starch-gel electrophoretic patterns. We have now obtained results which show: (1) The major deteriorative changes observed on incubation of egg white, as seen in starch-gel electrophoretic patterns, can be ...
R E, FEENEY, J J, CLARY, J R, CLARK
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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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Modification of functional properties of egg‐white proteins
Food / Nahrung, 2003AbstractEgg‐white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg‐white proteins and to identify the optimal formulations for unique food products.
Lydia, Campbell +2 more
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Immunochemical relationships of proteins of avian egg whites
Archives of Biochemistry and Biophysics, 1964Abstract The immunochemical interactions of the egg white proteins of different avian species were studied with homologous and heterologous antisera. Cross reactions were determined between egg whites of closely and distantly related species by using rabbit antisera to the egg whites of the closely and distantly related species, as well as rabbit ...
H T, MILLER, R E, FEENEY
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2023
The use of egg white hydrolysed protein has attracted particular interests as a protein source in human nutrition providing a number of benefits when compared to unhydrolysed protein ingredients. Of high importance is the production of an hydrolysate which contains bioactive peptides and does not have allergen potential to be used as the primary or ...
Knežević-Jugović, Zorica +6 more
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The use of egg white hydrolysed protein has attracted particular interests as a protein source in human nutrition providing a number of benefits when compared to unhydrolysed protein ingredients. Of high importance is the production of an hydrolysate which contains bioactive peptides and does not have allergen potential to be used as the primary or ...
Knežević-Jugović, Zorica +6 more
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Proteomic analysis of egg white proteins during storage
PROTEOMICS, 2010AbstractEgg storage causes egg white to lose its viscous nature to form a thin liquid, commonly referred to as egg white thinning. To understand the mechanisms underlying egg white thinning, white‐shell eggs were used in the present study to determine the proteome‐level changes of egg white proteins occurred during storage.
Dileep A, Omana +3 more
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