Characterization of crude ovomucins obtained from various egg white layers

Author:

Hiidenhovi Jaakko,Ek-Kommonen Christine,Järvenpää Eila,Huopalahti Rainer,Ryhänen Eeva-Liisa

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference86 articles.

1. Li-Chan ECY, Kim H-O (2008) Structure and chemical composition of eggs. In: Mine Y (ed) Egg bioscience and biotechnology. Wiley, Hoboken, pp 1–95

2. Kato A, Nakamura R, Sato Y (1970) Studies on changes in stored shell eggs Part VI. Changes in the chemical composition of ovomucin during storage. Agric Biol Chem 34:1009–1013

3. Burley RW, Vadehra DV (1989) The albumen: chemistry. In: Burley RW, Vadehra DV (eds) The avian egg: chemistry and biology. Wiley, New York, pp 65–128

4. Hiidenhovi J (2007) Ovomucin. In: Huopalahti R, Lopez-Fandino R, Anton M, Schade R (eds) Bioactive egg compounds. Springer, Berlin, pp 60–68

5. Omana DA, Wang J, Wu J (2010) Ovomucin—a glycoprotein with promising potential. Trends Food Sci Technol 21:455–463

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