Comparison of Different Electrophoretic Separations of Hen Egg White Proteins

The hen egg white protein composition has not yet been fully defined. To improve the knowledge of this biological fluid, the most usual and recently developed electrophoretic methods have been used: SDS−PAGE, native−PAGE, isoelectric focusing (IEF), and 2-dimensional electrophoresis (2DE). Seven of...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2001-10, Vol.49 (10), p.4553-4561
Hauptverfasser:	Desert, C, Guérin-Dubiard, C, Nau, F, Jan, G, Val, F, Mallard, J
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Blotting, Western Chickens Conalbumin - isolation & purification Egg and egg product industries Egg Proteins - isolation & purification Electrophoresis - methods Electrophoresis, Polyacrylamide Gel - methods Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Isoelectric Focusing - methods Isoelectric Point Life Sciences Methods of analysis, processing and quality control, regulation, standards Ovalbumin - isolation & purification Ovomucin - isolation & purification
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