Ovalbumin in developing chicken eggs migrates from egg white to embryonic organs while changing its conformation and thermal stability

Ovalbumin was detected in developing chicken eggs. The large majority of these ovalbumin molecules was found to be in a heat-stable form reminiscent of S-ovalbumin. About 83 and 90% of the ovalbumin population was in a heat-stable form in day 14 or stage 40 amniotic fluid and day 18 or stage 44 egg...

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Veröffentlicht in:The Journal of biological chemistry 1999-04, Vol.274 (16), p.11030-11037
Hauptverfasser: Sugimoto, Y. (Kagoshima University, Korimoto, Kagoshima.), Sanuki, S, Ohsako, S, Higashimoto, Y, Kondo, M, Kurawaki, J, Ibrahim, H.R, Aoki, T, Kusakabe, T, Koga, K
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