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ovalbumin    
卵白蛋白; 卵清蛋白

卵白蛋白; 卵清蛋白

ovalbumin
n 1: the white part of an egg; the nutritive and protective
gelatinous substance surrounding the yolk consisting mainly
of albumin dissolved in water; "she separated the whites
from the yolks of several eggs" [synonym: {egg white}, {white},
{albumen}, {ovalbumin}]


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  • Ovalbumin - Wikipedia
    Ovalbumin (abbreviated OVA[1]) is the main protein found in egg white, making up approximately 55% of the total protein [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor [3]
  • Ovalbumin - an overview | ScienceDirect Topics
    Ovalbumin is the major protein of egg-white As a natural, biocompatible, non-toxic biopolymer, ovalbumin has successfully been involved in numerous food and pharmaceutical applications The unique structural features of ovalbumin were described in this review
  • What Is Ovalbumin and How Does It Cause Egg Allergies?
    Ovalbumin (OVA) is the single most abundant protein found within the white portion of a chicken egg, typically making up about 54% of the total protein mass This large, globular protein is classified as a glycoprotein, meaning it has carbohydrate molecules attached to its structure
  • What is Ovalbumin and Why Is It Important? - Biology Insights
    Within the egg, ovalbumin serves as a storage protein, providing amino acids for the developing chick embryo Beyond its nutritive role, ovalbumin also contributes to the egg’s physical properties
  • Ovalbumin: Model Antigen for Immunology Research - Chondrex
    Ovalbumin (OVA), the major protein component of avian egg-white, is one of the primary allergens (the other primary allergen being ovomucoid) for infants with egg white allergies
  • Ovalbumin - PubChem
    Not available and might not be a discrete structure Ovalbumin is the 44 kDa egg white, heat-labile protein that is considered as a food allergen An albumin obtained from the white of eggs It is a member of the serpin superfamily
  • Understanding Ovalbumin: Structure, Function Applications
    Ovalbumin, derived from egg whites, is a globular protein that possesses various properties beneficial for both nutrition and biotechnology Its amino acid sequence determines its structure, stability, and interactions with other molecules
  • Ovalbumin (OVA) antigen for immunization, and detection . . . - InvivoGen
    OVA (ovalbumin or albumin) is the most abundant protein in chicken egg whites This ~45 kDa glycoprotein is sufficiently large and complex to be mildly immunogenic Thus, it has been used as a common model antigen for experimental immunization and vaccination research
  • Ovalbumin (323-339) (chicken, Japanese quail) | Sigma-Aldrich
    Ovalbumin (323-339) is an egg white protein surrounded by B-cell epitopes, which are bound by specific IgE antibodies In addition to this, it also contains CD4 + T cell epitopes
  • 602791: Ovalbumin | Labcorp
    Turnaround time is defined as the usual number of days from the date of pickup of a specimen for testing to when the result is released to the ordering provider In some cases, additional time should be allowed for additional confirmatory or additional reflex tests Testing schedules may vary





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