Separation of ovotransferrin from chicken egg white without using organic solvents
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/92/4/1091/4374228/poultrysci92-1091.pdf
Reference21 articles.
1. Transferrins, the mechanism of iron release by ovotransferrin;Abdallah;Eur. J. Biochem.,1999
2. Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins;Awadé;J. Chromatogr. A,1994
3. The precipitation of egg albumin by ammonium sulfate. A contribution to the theory of the “salting out” of proteins;Chick;Biochem. J.,1913
4. Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin;Croguennec;Eur. Food Res. Technol.,2001
5. Comparison of different electrophoretic separations of hen egg white proteins;Desert;J. Agric. Food Chem.,2001
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