Results 161 to 170 of about 78,578 (193)
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Biochemistry of the egg-white proteins of the ratite group
Archives of Biochemistry and Biophysics, 1968Abstract The properties of the avian egg-white proteins from the five living members of the ratite group and one related species were studied. The ratite egg whites examined were cassowary ( Casuarius aruensis ), emu ( Dromiceius n. hollandiae ), kiwi ( Apteryx mantelli ), ostrich ( Struthio camelus ), and rhea ( Rhea americana ).
D T, Osuga, R E, Feeney
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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 ...
E. D. N. S. Abeyrathne +2 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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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.
S, De Boeck, J, Stockx
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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.
Jiapei, Wang +4 more
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Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins
Food Research International, 2013Abstract Egg allergy, afflicting around 1.6% to 3.2% of the total children population, is the second most common food allergy among infants and young children. The objective of this study was to determine if lactobacilli fermentation could reduce the IgE binding ability of egg white.
Sen Li +4 more
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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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Native State of Proteins in Egg-White
Nature, 1940THERE are two opposing conceptions of the native state of proteins in biological fluids. One holds that the native particle is a complex of the various species of proteins present and is altered in the process of isolation. The other supports the independent existence of these species in a state of homogeneous dispersion. Difficulties of separation and
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