Literature DB >> 13914349

Modification of ovalbumin in stored eggs detected by heat denaturation.

M B SMITH, J F BACK.   

Abstract

Keywords:  EGG WHITE/chemistry; FOOD PRESERVATION; HEAT

Mesh：

Substances：

Year:  1962        PMID： 13914349     DOI： 10.1038/193878a0

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


× No keyword cloud information.
  5 in total

1.  Heat-induced denaturation and aggregation of ovalbumin at neutral pH described by irreversible first-order kinetics.

Authors:  Mireille Weijers; Peter A Barneveld; Martien A Cohen Stuart; Ronald W Visschers
Journal:  Protein Sci       Date:  2003-12       Impact factor: 6.725

2.  Behavior of S1- and S2-ovalbumin and S-ovalbumin A1 in urea solution: kinetics and equilibria.

Authors:  Hugh A McKenzie; Robert D Frier
Journal:  J Protein Chem       Date:  2003-04

3.  Thermostabilization of ovalbumin by alkaline treatment: Examination of the possible roles of D-serine residues.

Authors:  Takayuki Ishimaru; Kazunari Ito; Miho Tanaka; Naotoshi Matsudomi
Journal:  Protein Sci       Date:  2010-06       Impact factor: 6.725

4.  A simple model for understanding the origin of the amide proton transfer MRI signal in tissue.

Authors:  Jinyuan Zhou; Kun Yan; He Zhu
Journal:  Appl Magn Reson       Date:  2012-04       Impact factor: 0.831

Review 5.  Ovomucin - a glycoprotein with promising potential.

Authors:  Dileep A Omana; Jiapei Wang; Jianping Wu
Journal:  Trends Food Sci Technol       Date:  2010-07-09       Impact factor: 12.563
  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.