منابع مشابه
Ovoglycoprotein, a protein of hen's-egg white.
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. It has S(20,w) 2.47s and a minimum molecular weight, calculated from t...
متن کاملNative and denatured egg white protein IgE tests discriminate hen's egg allergic from egg-tolerant children.
BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...
متن کاملBiotin-binding protein from egg yolk. A protein distinct from egg white avidin.
Biotin-binding protein has been purified 2000-fold from chicken egg yolk with a 1 to 2% yield. The puriflcation includes l-butanol extraction of yolk lipids, phosphocellulose chromatography of water-soluble proteins, affinity binding and elution from biotinylSepharose, and gel filtration chromatography. Since the protein biotin-binding sites are saturated with very tightly bound biotin, a novel...
متن کاملKinetics of Hydrolysis of Egg White Protein by Pepsin
Ruan Ch.-Q., Chi Y.-J., Zhang R.-D. (2010): Kinetics of hydrolysis of egg white protein by pepsin. Czech J. Food Sci., 28: 355–363. Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated. A logarithmic equation h = (1/b) ln (1 + abt) indicating the rel...
متن کاملPhysical-chemical and antimicrobial properties of Egg White Protein Powder
Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1962
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)50143-5