Induction of an antimicrobial biotin-binding egg white protein (avidin) in chick tissues in septicEscherichia coli infection

1980 ◽  
Vol 36 (3) ◽  
pp. 312-313 ◽  
Author(s):  
H. A. Elo ◽  
S. Räisänen ◽  
P. J. Tuohimaa
Keyword(s):  
Egg White ◽  
Egg White Protein ◽  
Biotin Binding

scholarly journals Studies on the biotin-binding sites of avidin and streptavidin. Tyrosine residues are involved in the binding site

1990 ◽  
Vol 269 (2) ◽  
pp. 527-530 ◽  
Author(s):  
G Gitlin ◽  
E A Bayer ◽  
M Wilchek
Keyword(s):  
Binding Site ◽  
Binding Sites ◽  
Egg White ◽  
Binding Activity ◽  
Tyrosine Residue ◽  
Tyrosine Residues ◽  
Egg White Protein ◽  
Biotin Binding ◽  
The Difference ◽  
Specific Reagent

The involvement of tyrosine in the biotin-binding sites of the egg-white glycoprotein avidin and the bacterial protein streptavidin was examined by using the tyrosine-specific reagent p-nitrobenzenesulphonyl fluoride (Nbs-F). Modification of an average of about 0.5 mol of tyrosine residue/mol of avidin subunit caused the complete loss of biotin binding. This indicates that the single tyrosine residue (Tyr-33) in the avidin subunit is directly involved in the biotin-binding site and that its modification by Nbs also abolishes the binding properties of a neighbouring subunit. This suggests that the tyrosine residues of the egg-white protein may also contribute to the stabilization of the native protein structure. In streptavidin, however, the modification of an average of 3 mol of tyrosine residue/mol of subunit was required to inactivate completely the biotin-binding activity of the protein, but only 1 mol (average) of tyrosine residue/mol of subunit was protected in the presence of biotin. The difference between the h.p.l.c. elution profiles of the enzymic digests of Nbs-modified streptavidin and the Nbs-modified streptavidin-biotin complex revealed two additional fractions in the unprotected protein that contain Nbs-modified tyrosine residues. These residues, Tyr-43 (major fraction) and Tyr-54 (minor fraction), appear to contribute to the biotin-binding site in streptavidin.

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

scholarly journals Site of Egg White Protein Formation

1962 ◽  
Vol 237 (10) ◽  
pp. 3196-3199
Author(s):  
Stanley Mandeles ◽  
Eufemio D. Ducay
Keyword(s):  
Egg White ◽  
Egg White Protein

Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase

2017 ◽  
Vol 10 (8) ◽  
pp. 1422-1430 ◽  
Author(s):  
Ning Peng ◽  
Luping Gu ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Xin Li ◽  
...  
Keyword(s):  
Egg White ◽  
Egg White Protein

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

2021 ◽  
pp. 110597
Author(s):  
María Laura Deseta ◽  
Osvaldo E. Sponton ◽  
Melina Erben ◽  
Carlos A. Osella ◽  
Laura N. Frisón ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Egg White ◽  
Edible Coatings ◽  
Egg White Protein ◽  
Protein Nanoparticles

Egg white protein-hypophosphorous acid-based fire retardant single bilayer coating assembly for cotton fabrics

Cellulose ◽  
2021 ◽  
Vol 28 (16) ◽  
pp. 10689-10705
Author(s):  
Ajay Vishwakarma ◽  
Vennapusa Jagadeeswara Reddy ◽  
Baljinder K. Kandola ◽  
Vivek Kumar ◽  
Aravind Dasari ◽  
...  
Keyword(s):  
Fire Retardant ◽  
Egg White ◽  
Cotton Fabrics ◽  
Hypophosphorous Acid ◽  
Egg White Protein ◽  
Bilayer Coating

scholarly journals Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

2014 ◽  
Vol 34 (3) ◽  
pp. 362-371 ◽  
Author(s):  
Dae-Yeon Cho ◽  
Kyungae Jo ◽  
So Young Cho ◽  
Jin Man Kim ◽  
Kwangsei Lim ◽  
...  
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Antioxidant Effect ◽  
Egg White Protein

scholarly journals Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment

2019 ◽  
Vol 120 ◽  
pp. 305-311 ◽  
Author(s):  
Yujie Su ◽  
Luping Gu ◽  
Zipei Zhang ◽  
Cuihua Chang ◽  
Junhua Li ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Egg White ◽  
Egg White Protein
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