Separation of ovotransferrin from chicken egg white without using organic solvents

作者: E.D.N.S. Abeyrathne , H.Y. Lee , J.S. Ham , D.U. Ahn

DOI: 10.3382/PS.2012-02654

关键词:

摘要: … The objective of this study was to develop a simple and easy method to separate ovotransferrin without using organic solvents. Egg white was separated from yolk, added in a 1:1 ratio …

参考文章(21)
Harriette Chick, Charles James Martin, The Precipitation of Egg-Albumin by Ammonium Sulphate. A Contribution to the Theory of the "Salting-out" of Proteins. Biochemical Journal. ,vol. 7, pp. 380- 398 ,(1913) , 10.1042/BJ0070380
William J. Stadelman, Owen J. Cotterill, Egg science and technology ,(1973)
Anupong Tankrathok, Sakda Daduang, Rina Patramanon, Tomohiro Araki, Sompong Thammasirirak, Purification process for the preparation and characterizations of hen egg white ovalbumin, lysozyme, ovotransferrin, and ovomucoid. Preparative Biochemistry & Biotechnology. ,vol. 39, pp. 380- 399 ,(2009) , 10.1080/10826060903209646
Dileep A. Omana, Jiapei Wang, Jianping Wu, Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whites. Journal of Chromatography B. ,vol. 878, pp. 1771- 1776 ,(2010) , 10.1016/J.JCHROMB.2010.04.037
C. Guérin-Dubiard, M. Pasco, A. Hietanen, A. Quiros del Bosque, F. Nau, T. Croguennec, Hen egg white fractionation by ion-exchange chromatography Journal of Chromatography A. ,vol. 1090, pp. 58- 67 ,(2005) , 10.1016/J.CHROMA.2005.06.083
P Valenti, G Antonini, M R Fanelli, N Orsi, E Antonini, Antibacterial activity of matrix-bound ovotransferrin. Antimicrobial Agents and Chemotherapy. ,vol. 21, pp. 840- 841 ,(1982) , 10.1128/AAC.21.5.840
Fadi Bou Abdallah, Jean-Michel El Hage Chahine, Transferrins, the mechanism of iron release by ovotransferrin. FEBS Journal. ,vol. 263, pp. 912- 920 ,(1999) , 10.1046/J.1432-1327.1999.00596.X
C. Desert, C. Guérin-Dubiard, F. Nau, G. Jan, F. Val, J. Mallard, Comparison of different electrophoretic separations of hen egg white proteins. Journal of Agricultural and Food Chemistry. ,vol. 49, pp. 4553- 4561 ,(2001) , 10.1021/JF001423N