Results 51 to 60 of about 210,456 (202)

Chemistry of Shell Egg Deterioration: The Egg White Proteins

Poultry Science, 1952
Abstract INTRODUCTION DURING the past decade methods have been developed for the specific chemical analysis or biochemical assay of several of the egg white proteins. In the present study we have used these methods to obtain further information on the causes and mechanisms of the non-microbial deteriorations of shell eggs occurring during storage ...
R.E. Feeney, E.D. Ducay, R.B. Silva, L.R. MacDonnell   +3 more
openaire   +1 more source

Research progress on transparency mechanism of egg white heat gel

Shipin yu jixie
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their
LU Xinhong, XIANG Xiaole, YU Zhuosi, CHEN Le, DONG Shiqin, LI Zixiao   +5 more
doaj   +1 more source

Research note: Proteomics profiling reveal key proteins in egg white emulsification

Poultry Science
Egg white proteins are widely recognized as excellent natural emulsifiers, yet the molecular mechanisms underlying their emulsification properties remain incompletely understood, particularly regarding the roles of individual proteins in complex natural ...
Tianyu Luo, Gan Hu, Yunxiao Xie, Shiwen Wang, Yizi Yuan, Fang Geng   +5 more
doaj   +1 more source

Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

Animal Production: Indonesian Journal of Animal Production, 2018
The objectives of this study were to analyze the eggs nutritional characterics and quality from laying hens fed with diried papaya (Carica papaya L) peel meal diets. A total 200 brown laying hens strain MB 402 (42 week-old). The design used in this study
Jein Rinny Leke, Florencia Nery Sompie, Erwin Wantasen, Trina Ekawati Tallei   +3 more
doaj   +1 more source

Investigations on the emulsifying properties of egg white protein : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]

, 2018
Figures 2.2 & 2.3 were removed for copyright reasons, but Figure 2.1 remains for ease of access.Egg white proteins (EWP) have excellent foaming and gelling functional properties. However, their emulsifying properties are considered poor when compared to
Onyemachi, Amarachi Delight
core  

An algorithm for diagnosing IgE-mediated food allergy in study participants who do not undergo food challenge. [PDF]

, 2020
BACKGROUND: Food allergy diagnosis in clinical studies can be challenging. Oral food challenges (OFC) are time-consuming, carry some risk and may, therefore, not be acceptable to all study participants.
Batt, R, Boyle, RJ, Bradshaw, LE, Chalmers, JR, Haines, RH, Jay, N, Kelleher, MM, Montgomery, AA, Perkin, MR, Williams, HC   +9 more
core   +2 more sources

Substrate-Assisted Catalysis Unifies Two Families of Chitinolytic Enzymes [PDF]

, 1997
Hen egg-white lysozyme has long been the paradigm for enzymatic glycosyl hydrolysis with retention of configuration, with a protonated carboxylic acid and a deprotonated carboxylate participating in general acid-base catalysis.
Blake C. C. F., C−, Davies G. J., Ford L. O., Henrissat B., Iseli B., Johnson L. N., Jones T. A., Kirby A., Knapp S., Kobayashi S., Koshland D. E., Perrakis A., Phillips D. C., Piszkiewicz D., Rao V. H., Rozeboom H. J., Sinnot M. L., Strynadka N. C. J., Sulzenbacher G., Terwisscha van Scheltinga A. C., Terwisscha van Scheltinga A. C., Terwisscha van Scheltinga A. C., Tews I., Thunnissen A. M. W. H., Tronrud D. E., van Roey P., Vårum K. M., Weaver L. H.   +28 more
core   +3 more sources

The Interaction between Ovomucin and Egg White Proteins

Agricultural and Biological Chemistry, 1976
The interaction between ovomucin and egg white proteins has been investigated. Ovomucin interacted not only with lysozyme but also with such proteins in egg white as ovalbumin and conalbumin. The interaction increased correspondingly as the lysine content of proteins become higher.
Akio KATO, Kiyoko YOSHIDA, Naotoshi MATSUDOMI, Kunihiko KOBAYASHI   +3 more
openaire   +2 more sources

The Effect of Dietary Energy and Protein Levels on Production in Breeding Female Ostriches. [PDF]

, 2003
1. In a study spanning two breeding seasons, we assessed the effect of different dietary energy and protein levels on body mass, body condition, and egg production of female ostriches. 2.
Brand, T.S., Brand, Z., Brown, Chris
core   +2 more sources