1. 1) Nisbet, A. D., Saundry, R. H., Moir, A. J. G., Fothergill, L. A., and Fothergill, J. E., The complete amino-acid sequence of hen ovalbumin.Eur. J. Biochem.115, 335-345 (1981).
2. 2) Stein, P. E., Leslie, A. G. W., Finch, J. T., Turnell, W. G., McLaughlin, P. J., and Carrell, R. W., Crystal structure of ovalbumin as a model for the reactive centre of serpins.Nature,347, 99-102 (1990).
3. 3) Doi, E., and Kitabatake, N., Structure and functionality of egg proteins. In “Food proteins and their applications,” eds. Damodaran, S., and Paraf, A., Marcel Dekker, New York, pp. 325-340 (1997).
4. 4) Vielle, C., and Zeikus, G. J., Hyperthermophilic enzymes: sources, users, and molecular mechanisms of thermostability.Microbiol. Mol. Biol. Rev.65, 1-43 (2001).
5. 5) Photchanachai, S., and Kitabatake, N., Heating of β-lactoglobulin A solution in a closed system at high temperatures.J. Food. Sci.66, 647-652 (2001).