Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. I. Quantitative fractionation of proteins
- 1 May 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (5) , 649-658
- https://doi.org/10.1002/jsfa.2740230513
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractionsJournal of the Science of Food and Agriculture, 1972
- Effect of pasteurisation on the chemical composition of liquid whole egg IV.—Further resolution of certain fractions of the soluble proteinsJournal of the Science of Food and Agriculture, 1970
- Effect of pasteurisation on the chemical composition of liquid whole egg V.—Isolation and examination of a complex lipoprotein from pasteurised liquid eggJournal of the Science of Food and Agriculture, 1970
- Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole eggJournal of the Science of Food and Agriculture, 1967
- CHANGES IN THE MAJOR MACROMOLECULAR FRACTIONS OF EGG YOLK DURING EMBRYOGENESISCanadian Journal of Biochemistry, 1965