特别是,本发明涉及富含NASP的蛋黄作为NASP源的应用. In particular, the present invention relates to a use as egg yolk enriched NASP NASP source.S·兰格L·格兰森I·伦诺斯
The protein mixture of cytokine-inducing activity accompanying chicken immunoglobulin Y, named yolkin, consists of several peptides of molecular weight (MW... A Polanowski,A Sosnowska,A Zab?Ocka,... - 《Biological Chemistry》 被引量: 19发表: 2013年 Egg-yolk protein by-product as a source...
egg-yolk proteins, chemical characterization of the yolk proteins, physical properties of the yolk proteins, yolk proteins in non-avian eggs, white and yellow yolk, iron and the yolk proteins-" hæmatogen, " phosphorus and the egg-yolk proteins, and nutritional value of egg-yolk proteins. ...
The oocyte is the starting point for a new generation. Most of the machinery for DNA and protein synthesis needed for the developing embryo is made autonomously by the fertilized oocyte. However, in fish and in many other oviparous vertebrates, the major
The oocyte is the starting point for a new generation. Most of the machinery for DNA and protein synthesis needed for the developing embryo is made autonomously by the fertilized oocyte. However, in fish and in many other oviparous vertebrates, the major
The interference with egg production could be attributed to an impairment of protein synthesis, uptake into the oocytes during vitellogenesis and ova development and/or the inhibition of the processes involved in the oviposition. The proteins found in egg yolks are derived from both endogenous and ...
摘要: Both the isotopic and serological data strongly support the idea that yolk proteins are synthesized by the maternal organism (probably in the liver) and transported to the ovarian eggs by way of the blood stream.关键词:blood serum brain egg yolk eggs hens liver muscles ovaries platelets ...
It was also demonstrated that cross-reactions occurred between ovalbumin and the yolk protein, apovitellenin I. Cross-reaction was also observed surprisingly when egg lysozyme was on the disc and the milk protein allergen alpha-lactalbumin was used as the inhibitor. The demonstration of cross-...
In sodium-reduced chicken breast myofibrillar protein gel, high pressure processing and calcium have been used to increase the water holding capacity [74]. Moreover, in emulsified meat products such as sausages, phosphate elimination affected the gelling characteristics of the products, and egg or ...
Deguchi K. et al.: Water-soluble lipoproteins from yolk granules in sea urchin eggs. II. Chemical composition. J. Biochem. Tokyo 85: 1519–25 (1979) CASPubMedGoogle Scholar Delers E. et al.: Characterization of a chicken hemoglobin-binding protein: a novel haptoglobin. Comp. Biochem. Phys...