-
Ovotransferrin (conalbumin) is a
glycoprotein of egg
white albumen. Egg
white albumen is
composed of
multiple proteins, of
which ovotransferrin is the...
- 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...
- transferrin);
lactotransferrin (lactoferrin); milk transferrin; egg
white ovotransferrin (conalbumin); and membrane-****ociated melanotransferrin. Beta-2 transferrin...
-
distribution in egg
whites is as follows: (54%) ovalbumin, (13%) conalbumin/
ovotransferrin, (11%) ovomucoid, (4%) ovoglobulins, (3.5%) lysozyme, and (2%) ovomucin...
-
membranes are
hyaluronic acid,
sialic acid, desmosine, isodesmosine,
ovotransferrin,
lysyl oxidase, lysozyme, and β-N-acetylglucosaminidase. S**** membrane...
- of
biological material is one of the most po****r uses of ITC,
since ovotransferrin to
ferric iron
binding study published by Lin et al. from
MicroCal Inc...
-
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...
-
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...
- 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...
-
theory behind this is that the
whisk incorporates copper particles or
ovotransferrin,
which is
attached to
copper particles, into the egg whites, improving...
