Egg Quality from Avian Species: Electrophoretic Characterization of Egg White Proteins

The comparative biochemistry of avian egg white proteins.

The homologous proteins from the egg whites of different avian species offer excellent opportunities for the study of the comparative and genetic biochemistry of proteins. Comparative studies of avian egg whites have utilized electrophoretic (l-4), immunological (5, 6), and specific biochemical (7, 8) analyses. These studies have all shown significant, and in some instances large, differences b...

Thermal aggregation of egg white proteins as affected by saccharides

Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...

Egg White Proteins

Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...

Comparison of Avian Egg White Conalbumins.

Conalbumin is a specific metal-binding protein found in egg white (I, 2). It forms a stable red complex with 2 atoms of iron per molecule (3-5) and a less stable yellow complex with 2 atoms of copper (3, 5). A still weaker nonchromogenic complex is formed with zinc (5). The molecule contains no special prosthetic groups for binding metal ions. Thus, the metal-binding property appears to be inti...

An Electrophoretic Study of Egg-White Proteins in Twenty-Three Breeds of the Domestic Fowl