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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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Allergenic Cross-Reactivity of Egg-White and Egg-Yolk Proteins
International Archives of Allergy and Immunology, 1987The radioallergosorbent test (RAST) and RAST inhibition test were used to examine cross-allergenicity amongst the major hen’s egg-white and egg-yolk proteins. Using ovalbumin as a reference allergen to compare cross-reactivity, it was apparent that the proteins conalbumin, ovomucoid and lysozyme substantially inhibited binding to ovalbumin discs of IgE
B.J. Walsh +6 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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Thermally induced changes in egg white proteins
Journal of Agricultural and Food Chemistry, 1990The heat-induced aggragation of egg white protein and conformational change of heat-denatured protein at a high pH value were investigated. The flexibility, surface hydrophobicity, and changes in sulfhydryl groups were determined.
Yoshinori Mine +2 more
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Pediatric Allergy and Immunology, 2015
AbstractBackgroundAccurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important.
Benhamou, Avigael Hanna +2 more
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AbstractBackgroundAccurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important.
Benhamou, Avigael Hanna +2 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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Flavin-Protein Interaction in Egg White Flavoprotein
The Journal of Biochemistry, 1973M, Nishikimi, Y, Kyogoku
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