ライフサイエンスコーパス: egg white

1 persistent egg allergy than specific IgE to egg white.

2 ted significantly more breakdown than liquid egg white.

3 ly valuable, biologically active proteins in egg white.

4 toglobulin (betalg) and lysozyme (Lyso) from egg white.

5 rmination of Lys in real samples such as hen egg white.

6 is also the main heparin-binding protein of egg white.

7 nd challenged with a diet containing chicken egg white.

8 he production of human biopharmaceuticals in egg whites.

9 idues in both red and white wines fined with egg whites.

10 beled whole eggs (18 g protein, 17 g fat) or egg whites (18 g protein, 0 g fat).

11 The patient ingested dry powder of raw egg-white 5 times per day starting with a tenth of the t

12 the ingestion of whole eggs (68% +/- 1%) and egg whites (66% +/- 2%), with no difference in whole-bod

13 and 63.7 kJ m(-2)) on selected properties of egg white (absorbance, particle size, protein fractions,

14 he final coating of dissolved ovalbumin from egg white after long exposure to air, which is hydrophob

15 of food allergens, using ovalbumin (OVA, an egg white allergen) as a model allergen.

16 with T-cell epitope peptides of the dominant egg-white allergen ovomucoid (Ovm) in a Balb/c mouse mod

17 haracteristics of Cu,Zn-SOD derived from hen egg white and egg yolk were determined, and compared wit

18 s of 200, 400, and 1200ngg(-1) in individual egg white and egg yolk, measured over 2days.

19 first identified as a minor component of hen egg white and found to be antimicrobial against Escheric

20 00 Mr subunit has been isolated from chicken egg white and found to have sulfhydryl oxidase activity

21 ity to release antioxidant peptides from hen egg white and protease P was selected based on the antio

22 viously reported that pigeon (Columba livia) egg white and serum glycoproteins are rich in N-glycans

23 opic enrichment of individual amino acids in egg white and yolk proteins, as well as in various tissu

24 mmunoglobulin Y are selected as analytes for egg white and yolk recognition, respectively.

25 ation in whole egg powder and its fractions (egg white and yolk) was developed by combining microwave

26 nstrated that avidin, a protein prevalent in egg-white and which has high affinity for the vitamin bi

27 cess of lysozyme and cystatin isolation from egg white, and (ii) evaluate the inhibition of angiotens

28 Proteinaceous egg whites are widely used as a fining agent during the

29 f 50-300 mg phytic acid to a meal containing egg white as the protein source.

30 nfants underwent skin prick testing (SPT) to egg white at 12 months of age.

31 Lysozyme (hen egg white) can be refolded from the Gdm-denatured, DTT-r

32 in-dependent sulfhydryl oxidase from chicken egg white catalyzes the oxidation of sulfhydryl groups t

33 in-dependent sulfhydryl oxidase from chicken egg white catalyzes the oxidation of sulfhydryl groups t

34 (99m)Tc-Sulfur colloid binds better to egg whites compared with whole eggs.

35 Hen egg white comprises of a complex mixture of proteins, wh

36 Both whole-egg and egg white conditions increased the phosphorylation of ma

37 ously that all major glycoproteins of pigeon egg white contain Galalpha1-4Gal epitopes.

38 A typical egg white contains 3.5-4.0 grams of protein, more than h

39 Unlike their chicken egg white counterparts, PEW glycoproteins contain termin

40 oroethylene membrane with multiple layers of egg white decreased oxygen diffusion by 50% per layer wi

41 protein synthesis than did the ingestion of egg whites, despite being matched for protein content in

42 elated to the storage stability of dried hen egg white (DEW) and its hydrolysates (HEW) in an IMF mat

43 ion increased significantly with time on the egg white diet (P < 0.0001), as did 3HIA excretion in re

44 ginally biotin deficient by feeding of a 30% egg-white diet for 28 days.

45 ses after the consumption of whole eggs with egg whites during exercise recovery in young men.In cros

46 n but led to the production of heme-depleted eggs (white eggs).

47 d from ovalbumin, i.e., the major protein in egg white, encapsulated AuNCs.

48 tibody against Q6 cross-reacts with both the egg white enzyme and a flavin-linked sulfhydryl oxidase

49 cted to CE, seven to egg yolk (EY) and 22 to egg white (EW) and 38 reacted to RE.

50 with medium-chain triglycerides (MCTs) plus egg white (EW) and was characterized by increased number

51 nts with a skin prick test (SPT) response to egg white (EW) of less than 2 mm were randomized at age

52 Avian egg white (EW) provides nutrition for the embryo and pro

53 of histamine released in spontaneous HR and egg white (EW)- and ovomucoid (OVM)-induced HR were sign

54 Egg white (EW)-, ovalbumin (OVA)-, and ovomucoid (OVM)-s

55 vity to baked egg had higher median baseline egg white (EW)-specific IgE levels (13.5 kU(A)/L) than t

56 green coffee, with isolates of proteins from egg white (EWP), whey (WPC) and soy (SPI), depending on

57 Egg white exhibited residual immunoreactivity after gast

58 iciency was induced in 7 adults (3 women) by egg-white feeding for 28 d.

59 ) by having the subjects consume undenatured egg white for 28 d; biotin status was then repleted.

60 the magnum tissue, which is responsible for egg white formation.

61 presence of Galalpha1-4Gal glycoproteins in egg whites from 20 orders, 88 families, 163 genera, and

62 nch terminals, which are not found in pigeon egg white glycoproteins.

63 Salt bridges between self-associating hen egg white (HEW) lysozyme and bovine insulin molecules we

64 Lysozyme from hen egg white (HEWL) was covalently immobilized on spherical

65 We also find that lysozyme from chicken egg white, human milk, and human neutrophils and RNase A

66 hromatography was used to purify 'protease P egg white hydrolysate'.

67 Residues of egg white in the final wine could present a risk for ind

68 albumin (OVA), was formed from native OVA or egg white in vitro, by heating at high pH, and by storag

69 hether (99m)Tc-sulfur colloid-labeled liquid egg white is as stable as 2 fresh whole eggs labeled wit

70 Egg white is considered as a rich source of high quality

71 The results from this study indicate that egg white is rich in antioxidant peptides which can be u

72 Ovalbumin, a major allergen in egg whites, is prone to aggregate upon heating.

73 en protein ovalbumin, a storage protein from egg white, lacking protease inhibitory activity, is an h

74 of the segments surrounding the dominant hen egg white lysozome(48-61) epitope demonstrates that auxi

75 The X-ray structure of a chicken egg white lysozyme (ChEWL) complex with a peptidoglycan-

76 ctures of the complexes between the anti-hen egg white lysozyme (HEL) antibody D1.3 and HEL and betwe

77 plex between the Fv fragment of the anti-hen egg white lysozyme (HEL) antibody D1.3 and HEL.

78 racterize the interface between the anti-hen egg white lysozyme (HEL) antibody D1.3 and HEL.

79 racterize the interface between the anti-hen egg white lysozyme (HEL) antibody HyHEL-63 and HEL.

80 tigen-binding fragment (Fab) of the anti-hen egg white lysozyme (HEL) antibody HyHEL-63 in both free

81 e with high affinity the same epitope on hen egg white lysozyme (HEL) but differ in degree of cross-r

82 The protein hen egg white lysozyme (HEL) contains two segments, in tande

83 essing and presentation of the model Ag, hen-egg white lysozyme (HEL) expressed in C3.F6 APC as a fus

84 ically dominant peptide from the protein hen egg white lysozyme (HEL) generates different conformatio

85 2A), and VHTyr101Phe (VHY101F), bound to hen egg white lysozyme (HEL) have been determined at resolut

86 LRA isolated from lamprey immunized with hen egg white lysozyme (HEL) in unbound and antigen-bound fo

87 senting MHC class II bound peptides from hen egg white lysozyme (HEL) injected intravenously.

88 and quantitation of a minor epitope from hen egg white lysozyme (HEL) isolated from the class II MHC

89 from an affinity-matured series of anti-hen egg white lysozyme (HEL) mouse IgG1, were constructed wi

90 All adult BALB/c mice immunized with hen egg white lysozyme (HEL) or its dominant determinant, pe

91 els, one in which T cells specific for a hen-egg white lysozyme (HEL) peptide were injected into mice

92 by CD4+ T cells of a single peptide from hen-egg white lysozyme (HEL) presented by I-A(k) class II MH

93 The peptide spanning residues 48-61 of hen egg white lysozyme (HEL) presented by I-A(k) gives rise

94 e B TCR recognizing the 48-62 epitope of hen egg white lysozyme (HEL) presented by I-A(k).

95 26) are specific for the same epitope on hen egg white lysozyme (HEL), and share >90% sequence homolo

96 te lysozyme antibody D1.3 complexed with hen egg white lysozyme (HEL), the D1.3 antibody complexed wi

97 l structurally characterized epitopes on hen egg white lysozyme (HEL).

98 membrane-bound form of the model protein hen egg white lysozyme (HEL).

99 ne dominant (peptide 106-116) epitope of hen egg white lysozyme (HEL).

100 nse to the predominant epitope region of hen egg white lysozyme (HEL46-61) was examined.

101 e more highly charged surfaces of folded hen egg white lysozyme (HEWL) and bovine serum albumin (BSA)

102 The early stages of hen egg white lysozyme (HEWL) fibrillation were quantitative

103 and water on eight static structures of hen egg white lysozyme (HEWL) in various conformational stat

104 rotein and hydration dynamics of crowded hen egg white lysozyme (HEWL) labeled with a metal-carbonyl

105 ne-2,6-disulfonate (AQDS(2-)) and either hen egg white lysozyme (HEWL) or bovine serum albumin (BSA)

106 erally larger than those observed in the hen egg white lysozyme (HEWL) ortholog, which shares 61% seq

107 ynamics than a mesophilic model protein, hen egg white lysozyme (HEWL), at all measured temperatures,

108 and ionic strengths for three proteins: hen egg white lysozyme (HEWL), chymotrypsinogen, and T4 lyso

109 e native antigen HEL and with Japanese quail egg white lysozyme (JQL), a naturally occurring avian va

110 E. coli cells lysed (1) from "outside" with egg white lysozyme and (2) from "within" by temperature-

111 roteins in this group are related to chicken egg white lysozyme and are likely to adopt a lysozyme-li

112 , together with similar observations for hen egg white lysozyme and barnase, suggest that EX2 kinetic

113 he polymers were conjugated to thiolated hen egg white lysozyme and purified.

114 that the denaturing temperatures of both hen egg white lysozyme and ribonuclease A are sensitive to t

115 f this antibody affects the stability of hen egg white lysozyme and that the binding effects propagat

116 e than the parent to muramidases such as hen egg white lysozyme and to the CwlA amidase from Bacillus

117 olding kinetics have been determined for hen egg white lysozyme and two mutants in which Trp-62 and T

118 pe-antiidiotope complex between the anti-hen egg white lysozyme antibody D1.3 and the anti-D1.3 antib

119 ty for three crystal complexes; the anti-hen egg white lysozyme antibody D1.3 complexed with hen egg

120 segment, which shares homology with chicken egg white lysozyme as well as lytic transglycosylases, m

121 in proteins has been tested on models of hen egg white lysozyme containing various numbers of explici

122 Interestingly, hen egg white lysozyme could prime T cells in vivo that were

123 ed homodimeric receptors in complex with hen-egg white lysozyme demonstrate how nanomolar affinity bi

124 be covalently attached to the surface of hen egg white lysozyme dissolved in D(2)O/glycerol solutions

125 homologous to a lytic transglycosylase goose egg white lysozyme domain and an NLPC_P60 domain (which

126 ations, the low frequency conformational hen egg white lysozyme dynamics can be described by a dielec

127 es not diminish Ag presentation of three hen egg white lysozyme epitopes.

128 rate priming and expansion of T cells by hen egg white lysozyme immunization concomitantly enhanced T

129 the CD4+ T cell responses to the protein hen egg white lysozyme in mice deficient in the CD40-CD40 li

130 Dielectric response of hen egg white lysozyme is measured in the far infrared (5-65

131 he mouse I-A(k) with covalently attached hen egg white lysozyme peptide residues 48-62 complex.

132 The peptide spanning residues 48-62 of hen egg white lysozyme presented by I-A(k) molecules gives r

133 Structure determination in complex with hen egg white lysozyme revealed an extended VH binding inter

134 ear-field microscopy measurements of chicken egg white lysozyme single crystals.

135 sfected with I-Ak genes and the model Ag hen egg white lysozyme targeted to the endoplasmic reticulum

136 strated the electrochemical nitration of hen egg white lysozyme to be at Tyr23 initially, followed by

137 Chicken egg white lysozyme was identified based on 5 electrochem

138 e of the proteins bovine insulin and chicken egg white lysozyme was observed at 4 out of 4 and 7 out

139 ue heavy and light chain fused IgG anti-EWL (egg white lysozyme) antibody was displayed in active for

140 ne pancreatic trypsin inhibitor, and chicken egg white lysozyme), as catalyzed by TG2, a biologically

141 erved across lytic transglycosylases and hen egg white lysozyme, and this differentiating aspartate d

142 We previously found that hen egg white lysozyme, homologous to the disease-related hu

143 fts of Trp C(gamma) in several proteins, hen egg white lysozyme, horse myoglobin, horse heart cytochr

144 Using bovine serum albumin (BSA), chicken egg white lysozyme, human hemoglobin A0, and bovine fibr

145 tide LWL and subsequently applied to chicken egg white lysozyme, in which one biotinylated electroche

146 d B cell responses to three protein Ags: hen egg white lysozyme, OVA, and listeriolysin O.

147 hifts of the pKa of Glu-35 and Asp-66 in hen egg white lysozyme, which are both about 90% buried, was

148 uce the experimental scattering curve of Hen egg white lysozyme.

149 de, p524-543, but not, for example, with hen egg white lysozyme.

150 the crystallization of a model protein, hen egg white lysozyme.

151 ransfer RNA (tRNA) synthetase (Cyt18) or hen egg white lysozyme.

152 nding of the monoclonal antibody D1.3 to hen egg white lysozyme.

153 we investigated the unfolding pathway of hen egg white lysozyme.

154 eriophage lytic transglycosylases, and goose egg white lysozyme.

155 on with both lytic transglycosylases and hen egg white lysozyme.

156 Mice expressing hen egg-white lysozyme (HEL) as a transgene are unresponsive

157 nic (Tg) strains were created expressing hen egg-white lysozyme (HEL) in a pancreas-specific fashion.

158 amine MHC class I and II presentation of hen egg-white lysozyme (HEL) in different forms, soluble and

159 Immunization with the hen egg-white lysozyme (HEL) protein induces T cells to vari

160 show here that processing of the protein hen egg-white lysozyme (HEL) resulted in citrullination of p

161 en-presenting cells (APC) of the protein hen egg-white lysozyme (HEL) results in the selection of a n

162 he type I IgNAR V domain in complex with hen egg-white lysozyme (HEL) reveals a minimal antigen-bindi

163 generated transgenic mice that expressed hen egg-white lysozyme (HEL) under a class II MHC promoter.

164 -2d mice respond to the peptide 74-96 of hen egg-white lysozyme (HEL) when they are of V beta a haplo

165 recognize highly overlapping epitopes on hen egg-white lysozyme (HEL) with similar affinities, but wi

166 ionally modified peptides of the protein hen egg-white lysozyme (HEL), consisting of nitration of tyr

167 Our previous studies have shown that hen egg-white lysozyme (HEL), structurally modified by diazo

168 secondary response antibody specific for hen egg-white lysozyme (HEL).

169 essfully demonstrated using the proteins hen egg-white lysozyme (HEWL) and porcine pepsin.

170 ine (alphaBc), bovine serum albumin, and hen egg-white lysozyme (HEWL) in aqueous solution.

171 We applied FTMap to nine structures of hen egg-white lysozyme (HEWL), whose hot spots have been ext

172 nt probes attached to a typical protein, hen egg-white lysozyme (HEWL).

173 ysozyme antibody D1.3, complexed with turkey egg-white lysozyme (TEL), is presented.

174 c for the chemically dominant epitope of hen egg-white lysozyme 48-61 which has asparagine 59 as an i

175 dition, D-cycloserine, phosphomycin, and hen egg-white lysozyme also induce beta-lactamase in this ba

176 minal domain of phosphoglycerate kinase, hen egg-white lysozyme and BPTI, conformational heterogeneit

177 Both hen egg-white lysozyme and protein L are found to undergo co

178 Specific substrates and/or inhibitors of hen egg-white lysozyme and thermolysin interact with the sam

179 The algorithm has been applied to hen egg-white lysozyme and to thermolysin, interacting with

180 plied to previously collected spectra of hen egg-white lysozyme and yields a standard error of predic

181 The crystal structure of an anti-hen-egg-white lysozyme antibody (D1.3) complexed with an ant

182 lation, for the surprising misfolding of hen egg-white lysozyme caused by a single mutation (W62G).

183 econd-order elastic moduli of tetragonal hen egg-white lysozyme crystals were determined as a functio

184 and low (< -10 degrees C) temperatures, hen egg-white lysozyme denatures readily and reversibly.

185 Hen egg-white lysozyme dissolved in glycerol containing 1% w

186 cal gradient of presentation of the four hen egg-white lysozyme epitopes observed in cell lines expre

187 The major folding intermediate of hen egg-white lysozyme has a cooperatively formed tertiary s

188 The diffusion of hen egg-white lysozyme has been studied by dynamic light sca

189 Previous unfolding simulations of hen egg-white lysozyme have resulted in intermediate structu

190 ansgenic T-cell receptor that recognizes hen egg-white lysozyme peptide 46-61 resulted in no intestin

191 quantitated the amounts of peptides from hen egg-white lysozyme presented by I-A(k) molecules in APC

192 ation of a major T cell epitope from the hen egg-white lysozyme protein (HEL74-88), containing two cy

193 A small fraction of i.v. injected hen egg-white lysozyme rapidly entered the thymus into the m

194 several sequence identities with the pigeon egg-white lysozyme rather than with the hoatzin stomach

195 cyclooxygenase-2 inhibitors and dietary hen egg-white lysozyme resulted in increased proliferation o

196 of isolated charge states of the protein hen egg-white lysozyme shows that multiple distinct conforma

197 t in the crystal structure of tetragonal hen egg-white lysozyme through the substitution of NaCl by N

198 Feeding hen egg-white lysozyme to mice expressing a transgenic T-cel

199 from APCs from the spleens and thymi of hen egg-white lysozyme transgenic mice.

200 To this end, unfolded and reduced hen egg-white lysozyme was refolded and reoxidized in glycer

201 Thermally induced transition curves of hen egg-white lysozyme were measured in the presence of seve

202 aken to analyze the effect of conjugation of egg-white lysozyme with guar gum.

203 itrullinated variants of two epitopes of hen egg-white lysozyme, a major and a minor one, bound to th

204 ng solely a native crystal of tetragonal hen egg-white lysozyme, a protein of 14 kDa molecular mass,

205 cted an isolated alpha-helical domain of hen egg-white lysozyme, called Lyso-alpha, as a model of the

206 been applied to five different proteins: hen egg-white lysozyme, equine lysozyme, bovine pancreatic t

207 proteins (deoxyribonuclease I, enolase, hen egg-white lysozyme, human lysozyme, phospholipase A2, pr

208 Using hen egg-white lysozyme, the effect of blood proteins on CD4

209 everal protein preparations, including chick egg-white lysozyme, trypsin bound by benzamidine inhibit

210 site) from family 19 chitinase and from hen egg-white lysozyme, which have two acidic residues near

211 cidic solutions, using the model protein hen egg-white lysozyme.

212 the presence and absence of its antigen, hen egg-white lysozyme.

213 ies after the processing of the model Ag hen egg-white lysozyme.

214 rogen atoms in D1.3 Fv free and bound to hen egg-white lysozyme.

215 otopic antibody that mimics the antigen, hen egg-white lysozyme.

216 rochemical adsorption and voltammetry of hen-egg-white-lysozyme (HEWL) was studied at an array of mic

217 The chicken and goose egg white lysozymes (ChEWL and GoEWL) are homologues, bu

218 e of effects on bioavailability and included egg white, meat, and phytate-free soy protein.

219 ta-lactamase was secreted into the serum and egg white of four generations of transgenic chickens.

220 evidence of serum specific IgE antibodies to egg white or an ovomucoid level of class4 or more and co

221 soenergetic, isonitrogenous diet with either egg white or milk as a protein source.

222 Increasing doses of egg white or ovomucoid as OIT were administered orally t

223 food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg a

224 In this study, chicken egg white ovalbumin is used as a model for the study of

225 ng of solutions of bovine serum albumin, hen egg white ovalbumin, hen egg white ovomucoid, and binary

226 serum albumin, hen egg white ovalbumin, hen egg white ovomucoid, and binary mixtures of these three

227 Sequence analyses show that the egg white oxidase joins human Q6, bone-derived growth fa

228 The egg white oxidase shows an average 64% identity (from ra

229 o a greater extent than did the ingestion of egg whites (P= 0.04).We show that the ingestion of whole

230 nd ovomucoid (POM) were isolated from pigeon egg white (PEW).

231 er (HEW) was more severe than those of Dried Egg White powder (DEW).

232 on physicochemical properties of Hydrolysed Egg White powder (HEW) was more severe than those of Dri

233 y of a commercial spray-dried hydrolysed hen egg white powder (HEW).

234 nts were randomized to receive either verum (egg white powder) or placebo (rice powder) added to the

235 ildren underwent an oral food challenge with egg-white powder and a cooked egg to test for sustained

236 were followed by an oral food challenge with egg-white powder at 10 months and at 22 months.

237 We evaluated oral immunotherapy using egg-white powder for the treatment of children with egg

238 lected physicochemical properties of two hen egg white powders (with and without hydrolysis) were stu

239 established using two commercial spray-dried egg white powders to study the effect of temperature and

240 Labeled liquid egg white, prepared by either method of cooking, exhibit

241 Independently on the UV dose, light treated egg white produced foams with higher stability.

242 d in quail eggs and a commercial pasteurized egg white product, reaching over 70% for most of the con

243 mmunochemical tests used the same anti-total egg white protein antibody and were highly sensitive to

244 urbita ficifolia) increased the use value of egg white protein preparations, generated as byproducts

245 The amount of egg white protein residues was investigated both by a sp

246 No egg white protein was detected in the wines studied in e

247 Ovalbumin is the major egg white protein with still undefined function, whereas

248 The consumption of 2 g per week of peanut or egg-white protein was associated with a significantly lo

249 noclusters (AuNCs) using inexpensive chicken egg white proteins (AuNCs@ew) as reagents.

250 he resultant immunoreactivity against IgE of egg white proteins after in vitro digestion was not sign

251 ncreased the susceptibility to hydrolysis of egg white proteins and abrogated bile salt-induced preci

252 th bright photoluminescence by using chicken egg white proteins as starting materials to react with a

253 However, egg white proteins were differently sensitive to UV radi

254 ment was applied on whey protein isolate and egg white proteins which have been extensively used in f

255 omucin, accounting for approximately 3.5% of egg white proteins, contains 2.6-7.4% of sialic acid; si

256 ovomucoid (OM) and lysozyme (LYS), two minor egg white proteins, tentatively identified as ovoinhibit

257 The reduction was more pronounced in egg white proteins.

258 ential undiscovered egg allergens within the egg white proteome and investigated the existence of mat

259 However, recent characterisation of the egg white proteome has shown that TENP is an important e

260 in egg yolk was 98.5+/-19.5U.g(-1) while in egg white reached 6.1+/-0.8U.g(-1).

261 , while their lowest amount was found in the egg-white recipe (3.1+/-0.1ngg(-1) for furan and 0.287+/

262 Like QSOX isolated from avian egg white, recombinant HsQSOX1 is highly active toward r

263 sistent infantile atopic dermatitis included egg white sensitization (odds ratio: 3.801, P = 0.020),

264 Egg white sensitization and the initial involvement of t

265 Food allergy was induced using an egg white solution (EWS) in ovalbumin- (OVA-) sensitized

266 or a routine egg challenge was compared with egg white specific IgE levels in predicting a positive e

267 compared with the areas under the curve for egg white-specific IgE and OVM-specific IgE.

268 Chicken egg white sulfhydryl oxidase utilizes an internal redox-

269 r glands of the magnum of the oviduct, where egg white synthesis occurs, with around 10,000 times mor

270 ine were more rapid after the consumption of egg whites than after whole eggs (P = 0.01).

271 Avidin is a glycoprotein found in chicken egg white, that sequesters the vitamin biotin.

272 ibrils from whey, kidney bean, soy bean, and egg white to partially address this concern.

273 clusively in very high quantities in chicken egg white, to drive tissue-specific expression of human

274 s tetrachloroauric acid with diluted chicken egg white under microwave heating (90W) through subseque

275 he production of human biopharmaceuticals in egg whites using genetic engineering.

276 vitro peptic digestion of ovomucin-depleted egg white was investigated.

277 Avidin from chicken egg white was nitrated using dilute tetranitromethane so

278 For about 400 years, egg white was used to coat and protect paintings without

279 Purified avian enzyme (or crude chicken egg white) was used for these experiments.

280 Whole eggs and liquid egg white were mixed with (99m)Tc-sulfur colloid and coo

281 ts with bovine serum albumin, (S-)ovalbumin, egg white, whole egg, defatted egg yolk, wheat albumins

282 and commercially available wines fined with egg whites, with or without subsequent bentonite fining,

283 cid oxidation than the children who received egg white (x +/- SD: 137 +/- 65 compared with 195 +/- 66

284 Egg preparations (egg white, yolk, liquid whole egg) were treated with UV-