Results 181 to 190 of about 1,011 (214)

Egg white lysozyme is the major protein of the hen's egg vitelline membrane

International Journal of Biochemistry, 1986
Lysozyme 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, 2011
The 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, Yue, Liang, Dileep A, Omana, Nat N V, Kav, Jianping, Wu   +4 more
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Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins

Food Research International, 2013
Abstract 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, Marina Offengenden, Messele Fentabil, Michael G. Gänzle, Jianping Wu   +4 more
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Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment

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, Stefanović, Andrea, Žuža, Milena, Antov, Mirjana, Espinosa Rafael, Picazo, Manojlović, Verica, Bugarski, Branko   +6 more
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Egg White Protein Functionality

2023
Yujie Chi, Zihong Ma
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Native State of Proteins in Egg-White

Nature, 1940
THERE 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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Egg white protein-bonded columns and their applications.

Se pu = Chinese journal of chromatography, 2000
Egg white protein-bonded columns were developed for HPLC. These columns can be used under aqueous mobile phase and separate various kinds of drug enantiomers. Hyphenated techniques using protein-bonded columns with LC/MS and/or column switching have been recognized as integral methods in pharmaceutical research to analyze drug enantiomers.
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Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten

Food Chemistry, 2022
Ke-Xue Zhu, Xiao-Na Guo, Hui‐Ming Zhou
exaly  

Formulation and characterization of plant-based egg white analogs using RuBisCO protein

Food Chemistry, 2022
Hualu Zhou, David Julian McClements, Giang Vu   +2 more
exaly  

Egg Proteins, Separation of Egg White Proteins by Paper Electrophoresis

Journal of Agricultural and Food Chemistry, 1956
R. J. Evans, S. L. Bandemer
openaire   +1 more source