ライフサイエンスコーパス: egg white

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

2 nd challenged with a diet containing chicken egg white.

3 persistent egg allergy than specific IgE to egg white.

4 s evaluated by purification of lysozyme from egg white.

5 ted significantly more breakdown than liquid egg white.

6 ly valuable, biologically active proteins in egg white.

7 rials for lysozyme purification from chicken egg white.

8 ple application in honey, cocos nucifera and egg white.

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

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

11 nge system for purification of lysozyme from egg-white.

12 he production of human biopharmaceuticals in egg whites.

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

14 .3%) in urban children, most commonly to raw egg white (1.9%), followed by cooked egg (0.8%), peanut

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

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

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

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

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

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

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

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

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

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

25 as associated with increased levels of hen's egg white and peanut sIgE independent of eczema severity

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

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

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

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

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

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

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

33 a poor predictor of clinical allergy to raw egg white, and also to baked or cooked egg.

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

35 r performance and sample preparation, we use egg white as an external control for peptide and N-glyca

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

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

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

39 Lysozyme from crude chicken egg white (CEW) feedstock was successfully purified usin

40 Chicken egg white (CEW) was applied as the crude feedstock of ly

41 aracteristics of lysozyme in complex chicken egg white (CEW).

42 (99m)Tc-Sulfur colloid binds better to egg whites compared with whole eggs.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

65 Egg white exhibited residual immunoreactivity after gast

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

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

68 her we used peanut and/or ovalbumin from the egg white for sensitization, the allergen-specific IgG1(

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

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

71 t 2 and 4 years (n = 451), we measured serum egg white, Gal d 1, 2, 3 and 5 sIgE using ImmunoCAP.

72 In the present study, composite egg white/gelatin hydrogels were produced and their poro

73 Three egg white gels (EWGs) of identical composition but diffe

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

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

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

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

78 Here, we have tested the potential for Egg White Hydrolysate (EWH) to protect against changes i

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

80 has been developed to detect pig gelatin and egg white in experimental five-year aged Nebbiolo-based

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

82 rcial ELISA kit was instead unable to detect egg white in the same samples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

114 solution at a dose rate of 40.3 MGy/s on hen egg white lysozyme (HEWL) crystals at RT and cryotempera

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

147 Chicken egg white lysozyme was identified based on 5 electrochem

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

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

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

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

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

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

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

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

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

157 PMD using a well-characterized antigen, hen egg white lysozyme, then demonstrate the utility of PMD

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

217 led and underwent GES using the standardized egg-white meal.

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

219 i-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydroly

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

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

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

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

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

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

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

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

228 Egg-white ovomucoid, that is, Gal d 1, is associated wit

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

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

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

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

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

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

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

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

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

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

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

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

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

242 protein allergenic additives (soy, milk and egg white preparations) were chosen and synthesised with

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

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

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

246 erved in young pigs rendered allergic to hen egg white protein (HEWP).

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

248 Our aim was to characterise egg white protein digestion products and study their abi

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

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

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

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

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

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

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

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

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

258 termolecular interaction between gelatin and egg white proteins had taken place in the amorphous phas

259 This method allowed both gelatin and egg white proteins to be detected and quantified in aged

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

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

262 overed, i.e. undeclared addition of pork and egg white proteins, and illegal substitution of veal, go

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

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

265 The reduction was more pronounced in egg white proteins.

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

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

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

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

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

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

272 Egg white sensitization and the initial involvement of t

273 to diagnose current egg allergy compared to egg white sIgE.

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

275 Measurement of egg white specific IgE (sIgE) levels in serum or skin pr

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

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

278 Egg white-specific IgE, skin testing, and basophil activ

279 Chicken egg white sulfhydryl oxidase utilizes an internal redox-

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

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

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

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

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

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

286 cept experiments on crude mixtures including egg white, unpurified recombinant protein, and a biotran

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

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

289 on for purification of lysozyme from chicken egg white was investigated.

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

291 eraction of water molecules with proteins of egg white was revealed.

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

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

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

295 ples that include vegetable salad, egg yolk, egg white, whole egg and minced pork meat has validated

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

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

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

299 Effects of freeze-dried egg white, yolk and whole egg enrichment on water behavi

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