Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen. Egg white albumen is composed of multiple proteins, of which ovotransferrin is the...
8 KB (943 words) - 13:57, 30 March 2024
84 °C, but it can be easily denatured by physical stresses. Conalbumin/ovotransferrin is a glycoprotein which has the capacity to bind the bi- and trivalent...
13 KB (1,516 words) - 15:15, 13 May 2024
membranes are hyaluronic acid, sialic acid, desmosine, isodesmosine, ovotransferrin, lysyl oxidase, lysozyme, and β-N-acetylglucosaminidase. Shell membrane...
3 KB (323 words) - 03:00, 28 February 2024
transferrin); lactotransferrin (lactoferrin); milk transferrin; egg white ovotransferrin (conalbumin); and membrane-associated melanotransferrin. Beta-2 transferrin...
24 KB (2,777 words) - 16:19, 23 January 2024
Mikami B, Aibara S, Hirose M (2005). "Structure of aluminium-bound ovotransferrin at 2.15 Å resolution". Acta Crystallographica Section D. 61 (12): 1636–42...
37 KB (2,509 words) - 00:35, 11 May 2024
white proteins are also identified as allergenic: ovalbumin (Gal d 2), ovotransferrin (Gal d 3) and lysozyme (Gal d 4). Horn JR, Ramaswamy S, Murphy KP (August...
4 KB (299 words) - 23:49, 29 January 2022
of biological material is one of the most popular uses of ITC, since ovotransferrin to ferric iron binding study published by Lin et al. from MicroCal Inc...
21 KB (2,742 words) - 11:14, 19 May 2024
distribution in egg whites is as follows: (54%) ovalbumin, (13%) conalbumin/ ovotransferrin, (11%) ovomucoid, (4%) ovoglobulins, (3.5%) lysozyme, and (2%) ovomucin...
21 KB (2,380 words) - 18:40, 17 March 2024
Poultry: 165 °F (74 °C) Eggs: egg whites begin to coagulate at 140 °F Ovotransferrin begins to coagulate at 140°F Ovalbumin begins to coagulate at 180°F...
11 KB (1,171 words) - 16:51, 28 October 2023
theory behind this is that the whisk incorporates copper particles or ovotransferrin, which is attached to copper particles, into the egg whites, improving...
28 KB (4,247 words) - 01:42, 12 April 2024
of these are in egg white: ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3) and lysozyme (Gal d 4). Of these, ovomucoid is the dominant...
57 KB (6,881 words) - 00:11, 12 May 2024
D, Antonini G, Valenti P, Seganti L (2002). "Antiviral activity of ovotransferrin discloses an evolutionary strategy for the defensive activities of lactoferrin"...
49 KB (5,707 words) - 02:52, 19 February 2024
Ahn, D.U. (2014-12-11). "Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white". Poultry Science. 93 (4): 1001–1009....
12 KB (1,418 words) - 20:08, 27 February 2024