Separation of lipid-free egg yolk proteins by high-pressure liquid chromatography using solvents containing formic acid
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
Reference8 articles.
1. Eggs as a source of protein
2. Reversed-phase high-performance liquid chromatography of virus proteins and other large hydrophobic proteins in formic acid containing solvents
3. The Reliability of Molecular Weight Determinations by Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis
4. Determination of the amino acid sequence of apovitellenin I from Duck's egg yolk using an improved sequenator procedure: A comparison with other avian species
5. Studies on the Apoproteins of the Major Lipoprotein of the Yolk of Hen's Eggs I. Isolation and Properties of the Low-molecular-weight Apoproteins
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1. Egg proteins: fractionation, bioactive peptides and allergenicity;Journal of the Science of Food and Agriculture;2018-07-20
2. Effects of heat treatment parameters on liquid whole egg proteins;Food Chemistry;2017-02
3. Trifluoroethanol-containing RP-HPLC mobile phases for the separation of transmembrane peptides human glycophorin-A, integrin alpha-1, and p24: analysis and prevention of potential side reactions due to formic acid;Journal of Peptide Science;2014-12-12
4. Fractionation of egg proteins and peptides for nutraceutical applications;Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries;2013
5. Matrix-Assisted Laser Desorption/Ionization-Mass Spectrometry of Hydrophobic Proteins in Mixtures;Sample Preparation in Biological Mass Spectrometry;2011
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