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Protein found in egg whites
Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen. Egg white albumen is composed of multiple proteins, of which ovotransferrin is the
Ovotransferrin
Clear liquid contained within an egg
84 °C, but it can be easily denatured by physical stress. Conalbumin/ovotransferrin is a glycoprotein which has the capacity to bind the bi- and trivalent
Egg_white
Type of dessert or candy
distribution in egg whites is as follows: (54%) ovalbumin, (13%) conalbumin/ ovotransferrin, (11%) ovomucoid, (4%) ovoglobulins, (3.5%) lysozyme, and (2%) ovomucin
Meringue
Protein found in egg whites
white proteins are also identified as allergenic: ovalbumin (Gal d 2), ovotransferrin (Gal d 3) and lysozyme (Gal d 4). Ovocumoid consists of approximately
Ovomucoid
Mammalian protein found in Homo sapiens
transferrin); lactotransferrin (lactoferrin); milk transferrin; egg white ovotransferrin (conalbumin); and membrane-associated melanotransferrin. Beta-2 transferrin
Transferrin
Membrane of avian eggshells
membranes are hyaluronic acid, sialic acid, desmosine, isodesmosine, ovotransferrin, lysyl oxidase, lysozyme, and β-N-acetylglucosaminidase. Shell membrane
Eggshell_membrane
Body composition elements
Mikami B, Aibara S, Hirose M (2005). "Structure of aluminium-bound ovotransferrin at 2.15 Å resolution". Acta Crystallographica Section D. 61 (12): 1636–42
Composition_of_the_human_body
Analytical physical chemistry technique
of biological material is one of the most popular uses of ITC, since ovotransferrin to ferric iron binding study published by Lin et al. from MicroCal Inc
Isothermal titration calorimetry
Isothermal_titration_calorimetry
Cooking technique
Eggs: 145 °F (63 °C) Egg whites begin to coagulate at 140 °F (60 °C) Ovotransferrin begins to coagulate at 140 °F (60 °C) Ovalbumin begins to coagulate
Low-temperature_cooking
Mammalian protein found in Homo sapiens
Botti D, Antonini G, Valenti P, et al. (2002). "Antiviral activity of ovotransferrin discloses an evolutionary strategy for the defensive activities of lactoferrin"
Lactoferrin
Type of food allergy caused by eggs
of these are in egg white: ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3), and lysozyme (Gal d 4). Of these, ovomucoid is the dominant
Egg_allergy
PEGylation of lysozyme
Ahn, D.U. (2014-12-11). "Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white". Poultry Science. 93 (4): 1001–1009.
Lysozyme_PEGylation
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