Biotin-binding protein from egg yolk. A protein distinct from egg white avidin.
نویسندگان
چکیده
منابع مشابه
Biotin-binding protein from egg yolk. A protein distinct from egg white avidin.
Biotin-binding protein has been purified 2000-fold from chicken egg yolk with a 1 to 2% yield. The puriflcation includes l-butanol extraction of yolk lipids, phosphocellulose chromatography of water-soluble proteins, affinity binding and elution from biotinylSepharose, and gel filtration chromatography. Since the protein biotin-binding sites are saturated with very tightly bound biotin, a novel...
متن کاملNative and denatured egg white protein IgE tests discriminate hen's egg allergic from egg-tolerant children.
BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...
متن کاملRelationship between biotin-binding proteins from chicken plasma and egg yolk.
The plasma of laying hens contains a specific biotin-binding protein that appears to be identical with an egg-yolk biotin-binding protein. Both proteins are saturated with biotin and require elevated temperatures to effect the exchange of [14C]biotin for the protein-bound vitamin. The heat-exchange curve in each case is the same and differs sharply from that of avidin, the egg-white biotin-bind...
متن کاملIsolation and Purifecation of Riboflavin Binding Protein from Eagle Egg-yolk (aquila Hastate)
Riboflavin binding protein was purified from the egg yolk of Aquila hastate (Eagle). The protein was purified using DEAE Sepharose ion exchange chromatography followed by gel filtration on Sephadex G-100. The purity of the protein was judged by cylindrical and slab SDSPAGE techniques. Comparison of the mobility of RfBP with that of the standard molecular weight marker protein revealed that the ...
متن کاملOhmic processing of liquid whole egg, white egg and yolk
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1978
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(17)38016-x