Results 211 to 220 of about 102,497 (280)
Some of the next articles are maybe not open access.
Nature, 1959
THE problem of the biosynthesis of ovalbumin is interesting since this protein seems to be synthesized from a non-homogeneous pool of intermediary peptides1–3. We have studied the biosynthesis of this protein in vivo by the laying hen using L-cystine-35S and Na2 14CO3. Selected birds were given these labelled substances and blood was obtained at stated
D V, SIVA SANKAR, H W, THEIS
openaire +2 more sources
THE problem of the biosynthesis of ovalbumin is interesting since this protein seems to be synthesized from a non-homogeneous pool of intermediary peptides1–3. We have studied the biosynthesis of this protein in vivo by the laying hen using L-cystine-35S and Na2 14CO3. Selected birds were given these labelled substances and blood was obtained at stated
D V, SIVA SANKAR, H W, THEIS
openaire +2 more sources
Food Hydrocolloids, 2019
Natural biopolymers are biocompatible and biodegradable, and have been a focus on the research of biologically active carrier materials. In this manuscript, the nanoparticles of ovalbumin/κ-carrageenan (OVA-CRG) complex were fabricated to encapsulate and
Hujun Xie +9 more
semanticscholar +1 more source
Natural biopolymers are biocompatible and biodegradable, and have been a focus on the research of biologically active carrier materials. In this manuscript, the nanoparticles of ovalbumin/κ-carrageenan (OVA-CRG) complex were fabricated to encapsulate and
Hujun Xie +9 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate at pH 6.0 and 60 °C for 1, 2, 3, 4 and 5 h, and the structural and physical properties of phosphorylated OVA (P-OVA) were investigated.
Long Sheng +5 more
semanticscholar +1 more source
In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate at pH 6.0 and 60 °C for 1, 2, 3, 4 and 5 h, and the structural and physical properties of phosphorylated OVA (P-OVA) were investigated.
Long Sheng +5 more
semanticscholar +1 more source
Anti-inflammatory effects of linalool on ovalbumin-induced pulmonary inflammation.
International Immunopharmacology, 2019Linalool is a natural product present in fruits and aromatic plants with biological activities. Researchers have reported that the inhalation of linalool exerts anti-inflammatory activities.
Min-Gu Kim +10 more
semanticscholar +1 more source
Formation mechanism of ovalbumin gel induced by alkali
Food Hydrocolloids, 2016Yan Zhao, Mingsheng Xu, Yonggang Tu
exaly +2 more sources
Structure and properties of ovalbumin
Journal of Chromatography B: Biomedical Sciences and Applications, 2001Ovalbumin is a protein of unknown function found in large quantities in avian egg-white. Surprisingly, ovalbumin belongs to the serpin family although it lacks any protease inhibitory activity. We review here what is known about the amino acid sequence, post-translational modifications and tertiary structure of ovalbumin.
J A, Huntington, P E, Stein
openaire +2 more sources
, 2020
Natural dyeing of cotton is commonly associated with the use of metallic mordants, which are related to harmful effects on the environment and human health. For this reason, more environmentally sustainable processes should be investigated. In this work,
F. Giacomini +2 more
semanticscholar +1 more source
Natural dyeing of cotton is commonly associated with the use of metallic mordants, which are related to harmful effects on the environment and human health. For this reason, more environmentally sustainable processes should be investigated. In this work,
F. Giacomini +2 more
semanticscholar +1 more source
Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions.
Journal of Agricultural and Food Chemistry, 2018There is still a debate about the effectiveness of native globular proteins to perform as Pickering-like stabilizers for oil-in-water high internal phase emulsions (HIPEs).
Yan-Teng Xu +3 more
semanticscholar +1 more source
Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates
Journal of Functional Foods, 2019Ovalbumin (OVA) is the major protein in egg white and has multiple functional properties. We prepared the covalent conjugate OVA–(−)-epigallo-catechin 3-gallate (OVA–EGCG) by a radical or alkaline method.
Weiyi He +7 more
semanticscholar +1 more source