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ovalbumin    
卵白蛋白; 卵清蛋白

卵白蛋白; 卵清蛋白

ovalbumin
n 1: the white part of an egg; the nutritive and protective
gelatinous substance surrounding the yolk consisting mainly
of albumin dissolved in water; "she separated the whites
from the yolks of several eggs" [synonym: {egg white}, {white},
{albumen}, {ovalbumin}]


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  • Ovalbumin - Wikipedia
    Ovalbumin (abbreviated OVA[1]) is the main protein found in egg white, making up approximately 55% of the total protein [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor [3]
  • Ovalbumin - an overview | ScienceDirect Topics
    Ovalbumin is the major protein of egg-white As a natural, biocompatible, non-toxic biopolymer, ovalbumin has successfully been involved in numerous food and pharmaceutical applications The unique structural features of ovalbumin were described in this review
  • What is Ovalbumin and Why Is It Important? - Biology Insights
    Within the egg, ovalbumin serves as a storage protein, providing amino acids for the developing chick embryo Beyond its nutritive role, ovalbumin also contributes to the egg’s physical properties
  • Ovalbumin: Model Antigen for Immunology Research - Chondrex
    Ovalbumin (OVA), the major protein component of avian egg-white, is one of the primary allergens (the other primary allergen being ovomucoid) for infants with egg white allergies
  • Understanding Ovalbumin: Structure, Function Applications
    Ovalbumin, derived from egg whites, is a globular protein that possesses various properties beneficial for both nutrition and biotechnology Its amino acid sequence determines its structure, stability, and interactions with other molecules
  • Ovalbumin - Worthington Enzyme Manual
    Ovalbumin is a glycoprotein that comprises 54% of the total proteins of egg white Ovalbumin and albumin were some of the very first proteins to be studied Ovalbumin was first crystallized in 1890 by Hofmeister
  • Ovalbumin - PubChem
    Description Ovalbumin is the 44 kDa egg white, heat-labile protein that is considered as a food allergen
  • Understanding Ovalbumin: Molecular Weight and Functions
    Ovalbumin is the main protein in egg white, contributing to the egg's nutritional value It constitutes about 54% of the total proteins in egg white, making it a crucial dietary component, especially for those consuming eggs as a primary source of protein
  • Ovalbumin: The Multifaceted Protein from Egg White
    Ovalbumin, also known as albumin or OVA, is the most abundant protein found in egg white, accounting for approximately 54% of its total protein content This versatile glycoprotein has captivated researchers and industry professionals alike due to its unique properties and wide-ranging applications
  • The Structure and Function of the Ovalbumin Protein - nostatic
    Ovalbumin is one of the more conserved members of the serpin family, and shows a sequence identity of 30 percent in the tertiary structure of 1-alpha-antitrypsin





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