Results 21 to 30 of about 1,011 (214)
Data in Brief, 2020 These data are related to the research article entitled “Induction of CCK and GLP-1 release in enteroendocrine cells by egg white peptides generated during gastrointestinal digestion”. In this article, the peptide and free amino acid profile of egg white
Marta Santos-Hernández +3 more
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Health Functions of Egg Protein
Foods, 2022 Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein.
Ryosuke Matsuoka, Michihiro Sugano
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Distribution of Mercury and Selenium in Egg Components and Egg-White Proteins
Experimental Biology and Medicine, 1979 Methylmercuric chloride (Hg) at 20 ppM and sodium selenite (Se) at 8 ppM were fed, separately and in combination, to laying hens. Oral doses of CH/sub 3//sup 203/HgCl and H/sub 2//sup 75/SeO/sub 3/ also were given to all hens. The concentration of /sup 203/Hg and /sup 75/Se in egg white and egg yolk, and the distribution of the radioisotopes among ...
W, Magat, J L, Sell
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Antigenicity of Egg White Proteins in the White Mouse.
Experimental Biology and Medicine, 1957 SummaryConalbumin and lysozyme are effective antigens in producing sensitivity in pertussis-treated white mice. Conalbumin cross-reacts with mice sensitized to ovalbumin, lysozyme does not. Ovalbumin shocks mice sensitized to both conalbumin and lysozyme, however. Ovomucoid is not antigenic.
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THE PROTEIN CONSTITUENTS OF EGG WHITE.1 [PDF]
Journal of the American Chemical Society, 1900 n ...
Osborne, Thomas B., Campbell, George F.
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International Journal of Food Properties, 2018 Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively.
Tanaji G. Kudre +3 more
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Thermal Behavior of Pea and Egg White Protein Mixtures
Foods, 2023 The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI).
Kuang, Jian +3 more
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Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model
FEBS Open Bio, EarlyView.This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito +7 more
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Food Science and Human Wellness, 2023 Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was ...
Adetiya Rachman +4 more
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FEBS Open Bio, EarlyView.The presence of biotin‐binding avidin proteins in fish and their biological significance are poorly characterized. We cataloged fish avidins and demonstrate that they are widely present and evolutionarily conserved. We created avd knockout zebrafish and show that zebavidin is dispensable for development and that resistance of avd knockout embryos in ...
Anni K. Saralahti +5 more
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