Thiol-dependent gelation of egg white.

How a Micro-Phase Separation Model Explains Gelation Properties of Egg White Protein Gels

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...

Egg white injury.

A 66-year-old man was admitted to our Department for a sudden loss of consciousness, tonic–clonic movement and psychomotor agitation. During the previous 4 months the patient had complained of drowsiness, fatigue, lack of appetite, and nausea. During the prior 2 months he had experienced hair loss, coating of the tongue, and skin flaking with pruritus. Two hours prior to admission, the patient ...

Precursor of Egg White Lysozyme

Lysozyme mRNA was translated in a reticulocyte lysate with mixtures of radioactive amino acids. The in vitro product isolated by immunoprecipitation was shown by gel electrophoresis, peptide mapping, and sequence analysis to be larger than lysozyme synthesized in uiuo. An NH,-terminal extension was completely sequenced by automated Edman degradation; the phenylthiohydantoins from each cycle wer...