An Economic and Simple Purification Procedure for the Large-Scale Production of Ovotransferrin from Egg White-Reference-Cited by-同舟云学术

An Economic and Simple Purification Procedure for the Large-Scale Production of Ovotransferrin from Egg White

Published:2008-07 Issue:7 Volume:87 Page:1441-1450
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ko K.Y.,Ahn D.U.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/87/7/1441/4409371/poultrysci87-1441.pdf

Reference34 articles.

1. The Biochemistry and Physiology of Iron;Abola,1982

2. Identification of eggshell membrane proteins and purification of ovotransferrin and β-NAGase from hen egg white;Ahlborn;Protein J.,2006

3. Effect of egg size, and strain and age of hens on the solids content of chicken eggs;Ahn;Poult. Sci.,1997

4. Separation of ovotransferrin from egg white by immobilized metal affinity chromatography;Al-Mashikhi;Agric. Biol. Chem.,1987

5. On hen egg fractionation: Applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins;Awade;Eur. Food Res. Technol.,1996

Cited by 45 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications;Critical Reviews in Food Science and Nutrition;2024-07-18

2. Construction of Iron‐Scavenging Hydrogel via Thiol–Ene Click Chemistry for Antibiotic‐Free Treatment of Bacterial Wound Infection;Advanced Healthcare Materials;2024-07-09

3. Preliminary study on comparison of egg extraction methods for development of fetal bovine serum substitutes in cultured meat;Food Chemistry: X;2024-03

4. Review Article: Chicken Immunoglobulin IgY Preparation, and Its Applications in Prevention and / or Control of Some Microbial Affections.;Egyptian Journal of Veterinary Sciences;2023-09-01

5. Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin;Foods;2023-01-25