Role of magnesium chloride on the purity and activity of ovomucin during the isolation process

Shan, Yuanyuan; Huang, Xi; Ma, Meihu; Miao, Fenglin

doi:10.1016/j.ijbiomac.2011.12.001

Cited by 11 publications

(3 citation statements)

References 36 publications

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“…SDS–PAGE of the prepared ovomucin (Figure 1B, line 3) revealed a strong band above 250 kDa and two bands between 250 kDa and 130 kDa, which correspond to ovomucin subunits (Shan and others 2012). Only weak bands for ovalbumen (45 kDa) and lysozyme (14.3 kDa) were seen in the SDS–PAGE, respectively.…”

Section: Resultsmentioning

confidence: 99%

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin

Shan

Huang

et al. 2012

Journal of Food Science

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Ovomucin plays a critical functional role in egg white products. However, it is typically insoluble in distilled water or common salt solutions, which has thus limited its commercial applications. Alkaline treatment resulted in gradual increase in solubility, which markedly enhanced the emulsifying properties, on the other hand foaming stability of ovomucin can be promoted by weak acid treatment. The results of this work help to produce unfolding ovomucin suitable for wide range of applications in food industry, and to provide useful information on the proper use of egg white in different food systems.

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Section: Resultsmentioning

confidence: 99%

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin

Shan

Huang

et al. 2012

Journal of Food Science

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“…For circular dichroism, the samples were dissolved in borate buffer (0.01 mol/L, pH 7.4) at a final concentration of 0.2 mg/ml. The CD spectrum (190–250 nm) of the sample was determined by using a JASCO‐715 type circular dichroism spectrophotometer (JASCO Corporation, Tokyo, Japan) with a scanning rate of 50 nm/min and a scanning width of 1.0 nm (Shan, Huang, Ma, & Miao, ).…”

Section: Methodsmentioning

confidence: 99%

Molecular and structural properties of three major protein components from almond kernel

Chu

et al. 2017

J Food Process Preserv

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Three major protein components, namely, albumin, globulin, and glutenin, were extracted from Xinjiang SC-1 defatted almond kernel powder using the Osborne classification method, and their molecular and structural properties were analyzed. SDS-PAGE indicated that the molecular weight distribution of almond kernel proteins was within the range of 21-245 kDa. The percentages of essential amino acids in the defatted almond kernel powder, albumin, globulin, and glutenin were 31.17, 24.56, 32.22, and 39.96, respectively. Among the three major protein components, almond albumin had a relatively tighter and more stable structure, resulting in a higher denaturation temperature and lower surface hydrophobicity. Spectroscopic analysis demonstrated that the almond glutenin had more aromatic amino acids distributed on its surface and was more sensitive to ultraviolet and fluorescence spectrums. This information is essential for the understanding and application of almond kernel proteins. Practical applicationsThe present study separated the defatted almond kernel powder into its major protein components, namely, albumin, globulin, and glutenin, and the structural properties of these three major protein components were analyzed. This study aimed to provide essential information for the research and application of the almond kernel proteins.

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“…It is mainly found in the thick and thin proteins of egg whites, accounting for 2%-4% of the total protein in egg whites, as well as in the frenulum and the outer layer of the yolk membrane. The functions of ovomucin, such as anti-virus [17][18][19][20][21][22][23], anti-tumor [24][25][26][27], anti-inflammation [28], anti-oxidation [29,30] and immune regulation [31], have been confirmed one after another in the past decades. Based on the existing studies, this paper summarizes the structure, biological activity of ovomucin and its peptides in the prevention and treatment of chronic metabolic diseases, and looks forward to its further research.…”

Section: Introductionmentioning

confidence: 94%

Potential role of ovomucin and its peptides in modulation of intestinal health: A review

Zhao

Shan

et al. 2020

International Journal of Biological Macromolecules

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Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre -including this research content -immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.

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Role of magnesium chloride on the purity and activity of ovomucin during the isolation process

Cited by 11 publications

References 36 publications

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin

Molecular and structural properties of three major protein components from almond kernel

Potential role of ovomucin and its peptides in modulation of intestinal health: A review

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