Single-step purification of ovalbumin from egg white using aqueous biphasic systems-Reference-Cited by-同舟云学术

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Single-step purification of ovalbumin from egg white using aqueous biphasic systems

Published:2016-06 Issue:6 Volume:51 Page:781-791
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Pereira Matheus M.,Cruz Rafaela A.P.,Almeida Mafalda R.,Lima Álvaro S.,Coutinho João A.P.,Freire Mara G.

Funder

FCT/MEC

FEDER

European Research Council

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Capes

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference46 articles.

1. Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whites;Omana;J. Chromatogr. B.,2010

2. Recent advances in the understanding of egg white protein functionality;Mine;Trends Food Sci. Technol.,1995

3. Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography;Geng;Sep. Purif. Technol.,2012

4. Simple rapid procedure for preparation of large quantities of ovalbumin;Croguennec;J. Agric. Food Chem.,2000

5. Crystal structure of ovalbumin as a model for the reactive centre of serpins;Stein;Nature.,1990

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