STUDIES ON CRYSTALLIZED EGG ALBUMIN

Studies on Surface Denaturation of Egg Albumin*

Bull and Neurath (1) have reported a study of the kinetics of surface denaturation of egg albumin. The protein solutions were shaken in bottles for varying lengths of time, and the amount of denaturation determined. It was not possible, however, in their studies to establish the effect of the extent and rate of formation of surface. The present paper reports a study of surface denaturation occu...

Interaction of Phthalocyanine with Egg albumin and Bovine serum albumin

The interaction of bovine serum albumin ( BSA) and egg albumin with water solublephthalocyanine, cobalt (ΙΙ) 4, 4′ , 4′′, 4′′′- tetrasulfophthalocyanine ( CoTSPc) , has been studiedby the UV- Vis method at pH 7.0 and five different temperatures 20, 25, 30, 35 and 40°C. Theformation constants have been elucidated by using spectrophotometric titration and computerSQUAD program data refinement. Th...

Studies on Egg Drop Syndrome in Iran

On Cross Reactions of Egg Albumin Sera

Experiments are presented on the cross reactions of hen egg albumin immune sera with egg albumins of other species by means of exhaustion with heterologous proteins and by inhibition tests. From the results it can be concluded that the sera contain multiple, qualitatively distinct antibodies. For this, two not mutually exclusive explanations come into consideration: the presence in proteins of ...

Kinetic Studies on the Reaction between Thiol-type Thiamines and Oxidized Egg Albumin.

In the studies on chemical interaction of thiamine derivatives with proteins (l, 2), it has been reported that a protein-thiamine complex was formed between SH-groups of protein and symmetrical thiamine disulfide, such as thiamine disulfide (TDS) or O-benzoylthiamine disulfide (BIDS), and also between SS groups of iodine-oxidized egg albumin and thiol-type thiamines, such as thiamine or 0 benzo...