Results 171 to 180 of about 1,011 (214)
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Selenium distribution in egg white proteins
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1993The 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. +3 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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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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Immunological Studies of Egg White Proteins
The Journal of Immunology, 1949Summary It has been possible to resolve a portion of the curve describing the precipitin reaction between egg white and anti-egg white rabbit serum as the sum of the individual reactions between purified ovalbumin, conalbumin, lysozyme and ovomucoid with their corresponding antibodies in anti-egg white serum.
Melvin Cohn +2 more
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Raman spectroscopic study of the proteins of egg white
Biopolymers, 1976AbstractThe Raman spectra of ovalbumin, ovomucoid, and conalbumin are reported. Spectral shifts in the conformationally sensitive amide I and amide III lines as a result of thermal denaturation indicate the formation of intermolecular β‐ sheets. A medium intensity line at 1260 cm−1 in the spectra of ovomucoid and ribonuclease is demonstrated to contain
P C, Painter, J L, Koenig
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ELECTROPHORETIC DIFFERENCES IN THE EGG-WHITE PROTEINS OF THE HEN
Canadian Journal of Biochemistry and Physiology, 1962The whites of 339 eggs laid by 64 White Rock – Leghorn crossbred hens and 48 pedigreed pullet progeny of 23 of these hens have been examined by Smithies' starch gel electrophoretic procedure. All samples exhibited three to five distinct bands in the region of the electrophoretic diagram comparable to that of alpha and beta globulins of chicken serum ...
D, COCHRANE, E, ANNAU
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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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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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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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