Sequential separation of lysozyme, ovomucin, ovotransferrin,and ovalbumin from egg white

Poultry Science

Volumn 93, Issue 4, 2014, Pages 1001-1009

  Abeyrathne, E D N S ^a,b   Lee, H Y ^a   Ahn, D U ^a,c,d  

^a Seoul National University   (South Korea)

^b Department of Animal Science Uva Wellasa University   (Sri Lanka)

^c IOWA STATE UNIVERSITY   (United States)

^d Sunchon National University   (South Korea)

Author keywords

Egg white; Protein; Purity; Sequential separation; Yield

Indexed keywords

EGG PROTEIN; EGG WHITE; LYSOZYME; OVALBUMIN; OVOMUCOID; OVOTRANSFERRIN; PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; ECONOMICS; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION STUDY; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PURITY; SEQUENTIAL SEPARATION; WESTERN BLOTTING; YIELD;

EGG WHITE; PROTEIN; PURITY; SEQUENTIAL SEPARATION; YIELD;

ANIMALS; BLOTTING, WESTERN; CHEMICAL PRECIPITATION; CHICKENS; CONALBUMIN; EGG PROTEINS; EGG WHITE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; MURAMIDASE; OVALBUMIN; OVOMUCIN;

EID: 84898053005     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03403     Document Type: Article

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