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 (1,518 words) - 16:52, 22 September 2024
transferrin); lactotransferrin (lactoferrin); milk transferrin; egg white ovotransferrin (conalbumin); and membrane-associated melanotransferrin. Beta-2 transferrin...
24 KB (2,777 words) - 16:03, 10 July 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 (2,378 words) - 20:58, 25 August 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 (2,512 words) - 19:22, 10 August 2024
membranes are hyaluronic acid, sialic acid, desmosine, isodesmosine, ovotransferrin, lysyl oxidase, lysozyme, and β-N-acetylglucosaminidase. Shell membrane...
3 KB (346 words) - 19:12, 12 July 2024
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...
22 KB (2,753 words) - 05:44, 19 August 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
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 (1,174 words) - 05:27, 12 June 2024
theory behind this is that the whisk incorporates copper particles or ovotransferrin, which is attached to copper particles, into the egg whites, improving...
29 KB (4,269 words) - 05:52, 26 September 2024