Protein profiles of hatchery egg shell membrane
نویسندگان
چکیده
منابع مشابه
The effect of lycopene in egg shell membrane guidance channel on sciatic nerve regeneration in rats
Objective(s): Peripheral nerves are commonly damaged. Although the nerve autograft still subsists the gold standard in surgery of nerve injury gaps, it has severe detriment. The egg shell membrane (ESM) is a natural material, which has a great potential in practice. The aim of this survey was to appraise the effect of lycopene and the ESM nerve guidance channel on scia...
متن کاملImmobilization of Urease onto Modified Egg Shell Membrane through Cross Linking
Background: Immobilization is an approach in industry to improve stability and reusability of urease. The efficiency of this technique depends on the type of membrane and the method of stabilization. Methods: The PEI-modified egg shell membrane was used to immobilize urease by absorption and glutaraldehyde cross-linking methods. The membranes were characterized by Fourier-transform infrared sp...
متن کاملRelationship Between Shell and Shell Membrane Strength and Other Egg Shell Characteristics
There was a significant difference in the shell strength of chicken eggs with different curvatures of the large end. Holding temperatures of eggs significantly influenced shell strength but not shell membrane strength. There was a significant negative correlation in chicken eggs between shell strength and membrane strength in small and medium curvature groups but not in the large curvature grou...
متن کاملFuzzy modeling to predict chicken egg hatchability in commercial hatchery.
Experimental studies have shown that hatching rate depends, among other factors, on the main physical characteristics of the eggs. The physical parameters used in our work were egg weight, eggshell thickness, egg sphericity, and yolk per albumen ratio. The relationships of these parameters in the incubation process were modeled by Fuzzy logic. The rules of the Fuzzy modeling were based on the a...
متن کاملRapid and simple purification of lysozyme from the egg shell membrane.
Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was e...
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ژورنال
عنوان ژورنال: Proteome Science
سال: 2016
ISSN: 1477-5956
DOI: 10.1186/s12953-017-0112-6