A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/5/1096/4335266/poultrysci90-1096.pdf
Reference36 articles.
1. Fractionation and characterization of hen's egg yolk phosvitin;Abe;J. Food Sci.,1982
2. Release of ion from phosvitin by heat and food additives;Albright;J. Food Sci.,1984
3. Chemical characterization of the phosphoprotein phosvitin;Allerton;J. Biol. Chem.,1965
4. Official Methods of Analysis;AOAC International,2000
5. Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state;Belhomme;Food Hydrocoll.,2007
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