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Comparative study of aggregated and disaggregated ovomucin during egg white thinning.

作者信息

Kato A, Ogata S, Matsudomi N, Kobayashi K

出版信息

J Agric Food Chem. 1981 Jul-Aug;29(4):821-3. doi: 10.1021/jf00106a035.

DOI:10.1021/jf00106a035
PMID:7276389
Abstract
摘要

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Comparative study of aggregated and disaggregated ovomucin during egg white thinning.蛋清变稀过程中聚集态和非聚集态卵黏蛋白的比较研究。
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[Appearance of ovomucoid in coagulated egg yolk passing through from soluble fraction of coagulated egg white in boiled egg].[卵类粘蛋白在煮鸡蛋中从凝固蛋清的可溶部分穿过进入凝固蛋黄时的外观]
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Physicochemical appraisal of changes in egg white during storage.储存期间蛋清变化的物理化学评估。
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Comparison of three liquid chromatographic methods for egg-white protein analysis.
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Application of an ovomucoid-conjugated column for the optical resolution of some pharmaceutically important compounds.卵类粘蛋白偶联柱在某些药学重要化合物的光学拆分中的应用。
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