Results 11 to 20 of about 1,011 (214)
HETEROGENEITY OF PROTEINS IN BIRDS’ EGG-WHITES
Biotropia: The Southeast Asian Journal of Tropical Biology, 2019 Little is known about the comparative heterogeneity of protein compounds among a wide variety of birds’ egg white, particularly, an analysis of their detailed, in-parallel protein composition.
Hayder Obayes Hashim +2 more
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Studies on Egg White Protein [PDF]
Agricultural and Biological Chemistry, 1969 The carbohydrate of ovomucoid was analyzed for components I, II, III and IV which were, fractionated by CMC-column chromatography. The total hexose content and the molar ratio of d-mannose to d-galactose (4:1) were identical in each component, but the d-glucosamine and sialic acid contents were found to be higher in components I and II (both are ...
Masao KANAMORI, Makoto KAWABATA
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Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
Foods, 2023 The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a ...
Marta Tomczyńska-Mleko +8 more
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Frontiers in Nutrition, 2023 Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many ...
Xinjun Yao +5 more
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Binding of Egg White Proteins to Viruses
Bioscience, Biotechnology, and Biochemistry, 1996 The 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).
TSUGE, Yoji +2 more
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Observations of the "egg white injury" in ants. [PDF]
PLoS ONE, 2014 A key determinant of the relationship between diet and longevity is the balance of protein to carbohydrate in the diet. Eating excess protein relative to carbohydrate shortens lifespan in solitary and social insects.
Laure-Anne Poissonnier +2 more
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Applied Sciences, 2022 Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims to determine the effect of egg white content on the physicochemical characteristics and on the functionality and nutritional value ...
Liliana M. Vargas-del-Río +3 more
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Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
Journal of Health (JOH), 2014 Background : Egg is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well.
Siti Fatimah, Muji Rahayu, Siti Aminah
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Ovoglycoprotein, a protein of hen's-egg white [PDF]
Biochemical Journal, 1965 1. A description is given of the isolation of a glycoprotein from hen's-egg white; it has been called ovoglycoprotein. 2. It contains 13.6% of hexose, 13.8% of hexosamine and 3% of sialic acid. 3. Hexose occurs as mannose and galactose in the ratio 2:1, hexosamine as glucosamine and sialic acid as N-acetylneuraminic acid. 4.
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Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The Scientific World Journal, 2019 Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka +4 more
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