MELAYU BUKU YANG BERKAIT DENGAN «OVALBUMIN»
Ketahui penggunaan
ovalbumin dalam pilihan bibliografi berikut. Buku yang berkait dengan
ovalbumin dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Melayu.
1
Bioactive Egg Compounds - Halaman 55
Some authors have thus said that ovalbumin could just be a storage protein (Whisstock et al. 1998). However, present in many embryonic organs under its S-form, egg white ovalbumin migrates into the developing embryo by changing its form ...
Rainer Huopalahti, Rosina López-Fandiño, Marc Anton, 2007
2
Food Proteins and Their Applications - Halaman 326
After several recrystallizations, a highly pure ovalbumin with homogeneous molecular weight by sedimentation analysis or SDS-polyacrylamide gel electrophoresis can be obtained; however, some reports have shown heterogeneity in such ...
Srinivasan Damodaran, 1997
3
Food Proteins: Properties and Characterization - Halaman 139
of pH, type of enzyme, concentration of enzyme, and temperature of storage.248 Evidence strongly indicates that protease attacks away from phosphoserine residues of ovalbumin, and alanyl-seryl bonds are ruptured with the release of a ...
Shuryo Nakai, H. Wayne Modler, 1996
4
Hen Eggs: Basic and Applied Science - Halaman 40
identified in ovalbumin. All share a common core structure: Mannose p(l-4)GlcNAc-|i(l- 4)GIcNAc-Asn298 [32]. Three main ovalbumin forms exist with two, one, and zero phosphate groups per molecule at Ser 68 and Ser 344 [29], and the ...
Takehiko Yamamoto, Lekh Raj Juneja, Hajime Hatta, 1996
5
Functionality of Proteins in Food - Halaman 288
The major protein in albumen is ovalbumin, ~54% of the total egg albumen solid. The isoelectric region for ovalbumin is pH 4.64.8. Ovalbumin, highly structured globular protein is a phosphoglycoprotein in which phosphate and carbohydrate ...
6
Egg Science and Technology, Fourth Edition - Halaman 123
(1967), heating of albumen at pH 9 to 62°C (143.6°F) for 3.5 min altered only 3 to 5% of the ovalbumin, whereas negligible amounts of this protein were changed by heating albumen with a pH of 7. Raman spectral shifts in the conforma- ...
William J Stadelman, Debbie Newkirk, Lynne Newby, 1995
7
Egg Bioscience and Biotechnology - Halaman 26
Ala353–Ser 354 for proteolytic cleavage by elastase; in inhibitory serpins, such cleavage leads to a dramatic conformational change thought to be related to the inhibitory activity. Ovalbumin is a glycoprotein with a single carbohydrate chain ...
Yoshinori Mine, PhD, 2008
8
Food Colloids: Interactions, Microstructure and Processing
Aiming at further understanding of how the conformational rearrangements undergone by adsorbed protein may contribute to the properties of the inter- facial film, we have studied various aspects of the behaviour of ovalbumin at the planar ...
Eric Dickinson, Royal Society of Chemistry (Great Britain), 2005
9
Chemical and Biological Properties of Food Allergens - Halaman 216
Its ready availability in large quantities has led to its widespread use as a standard preparation in studies of the structure and properties of proteins, and in experimental models of allergy. Although ovalbumin is probably one of the most studied ...
Lucjan Jedrychowski, Harry J. Wichers, 2009
10
Molecular Biology: Genes to Proteins - Halaman 842
Chambon's initial objective was to learn how female sex hormones such as estrogen regulate the expression of the gene for ovalbumin, the major egg-white protein produced by laying hen oviduct cells. He suspected that the ovalbumin gene ...
