An Extensive Description of the Peptidomic Repertoire of the Hen Egg Yolk Plasma

2018 ◽  
Vol 66 (12) ◽  
pp. 3239-3255 ◽  
Author(s):  
Simona Arena ◽  
Andrea Scaloni
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg ◽  
Egg Yolk Plasma ◽  
Yolk Plasma

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development

2019 ◽  
Vol 43 (12) ◽  
Author(s):  
Yaqi Meng ◽  
Haohao Sun ◽  
Ning Qiu ◽  
Fang Geng ◽  
Fangli Zhu ◽  
...  
Keyword(s):  
Embryonic Development ◽  
Proteomic Analysis ◽  
Plasma Proteins ◽  
Egg Yolk ◽  
Comparative Proteomic Analysis ◽  
Hen Egg Yolk ◽  
Hen Egg ◽  
Egg Yolk Plasma ◽  
Yolk Plasma

Physicochemical studies on the gelation of hen egg yolk; separation of gelling protein components from yolk plasma

1969 ◽  
Vol 17 (4) ◽  
pp. 767-771 ◽  
Author(s):  
Sundararaman Mahadevan ◽  
T. Satyanarayana ◽  
Sundararaj A. Kumar
Keyword(s):  
Egg Yolk ◽  
Physicochemical Studies ◽  
Hen Egg Yolk ◽  
Protein Components ◽  
Hen Egg ◽  
Yolk Plasma

Antioxidant activity of tryptic digests of hen egg yolk phosvitin

2007 ◽  
Vol 87 (14) ◽  
pp. 2604-2608 ◽  
Author(s):  
Xueming Xu ◽  
Shigeru Katayama ◽  
Yoshinori Mine
Keyword(s):  
Antioxidant Activity ◽  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

FRACTIONATION OF LIVETIN AND THE MOLECULAR WEIGHTS OF THE α- AND β-COMPONENTS

1957 ◽  
Vol 35 (4) ◽  
pp. 241-250 ◽  
Author(s):  
W. G. Martin ◽  
J. E. Vandegaer ◽  
W. H. Cook
Keyword(s):  
Light Scattering ◽  
Soluble Protein ◽  
Soluble Fraction ◽  
Egg Yolk ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Molecular Weights ◽  
Water Soluble Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

Livetin, the major water-soluble protein of hen egg yolk, was found to contain three major components having mobilities of −6.3, −3.8, and −2.1 cm.2 sec.−1 volt−1 at pH 8, µ 0.1, and these have been designated α-, β-, and γ-livetin respectively. The α- and β-livetins were separated and purified electrophoretically after removal of γ-livetin by precipitation from 37% saturated ammonium sulphate or 20% isopropanol. The α-, β-, and mixed livetins resembled pseudoglobulins in solubility but γ-livetin was unstable and this loss of solubility has, so far, prevented its characterization. Molecular weights determined by light scattering, osmotic pressure, and Archibald sedimentation procedure yielded respectively: 8.7, 7.8, and 6.7 × 104 for α-livetin, and 4.8, 5.0, and4.5 × 104 for β-livetin. Under suitable conditions of sedimentation and electrophoresis, egg yolk has been shown to contain three components having the same behavior as the three livetins of the water-soluble fraction.

Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 341-348 ◽  
Author(s):  
Nassim Naderi ◽  
James D. House ◽  
Yves Pouliot
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg
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