Studies on Egg White Proteins

Thermal aggregation of egg white proteins as affected by saccharides

Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...

Egg White Proteins

Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...

Amino acid sequence studies on bobwhite quail egg white lysozyme.

To test the immunological prediction that there should be two amino acid sequence differences between the lysozymes of the bobwhite quail and the chicken, the sequences of these two lysozymes have now been compared. Lysozyme purified from bobwhite quail egg white was reduced, carboxymethylated, and digested with trypsin. The resulting 18 peptides were separated and their compositions determined...

A natural and readily available crowding agent: NMR studies of proteins in hen egg white

In vitro studies of biological macromolecules are usually performed in dilute, buffered solutions containing one or just a few different biological macromolecules. Under these conditions, the interactions among molecules are diffusion limited. On the contrary, in living systems, macromolecules of a given type are surrounded by many others, at very high total concentrations. In the last few year...

Studies on Egg Drop Syndrome in Iran