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- Ovalbumin - Wikipedia
Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor [3]
- Ovalbumin - an overview | ScienceDirect Topics
Ovalbumin is the predominant protein in albumen and represents 54% to 58% of the egg white protein by weight It is a monomeric phosphoglyco-protein with a molecular weight of 44 5 kDa and an isoelectric point (IEP) of 4 5 Ovalbumin is the only egg white protein to contain free sulfhydryl groups
- Ovalbumin (OVA) antigen for immunization, and detection uses . . .
OVA (ovalbumin or albumin) is the most abundant protein in chicken egg whites This ~45 kDa glycoprotein is sufficiently large and complex to be mildly immunogenic Thus, it has been used as a common model antigen for experimental immunization and vaccination research
- Ovalbumin: Ideal Model Antigen for Immunology Research - Chondrex
Ovalbumin (OVA) has been used since the early 1900s as an antigen to study antibody-antigen interactions Today, OVA continues to be used a model antigen in an array of immunological studies From allergy research, to vaccines oncology research, this article discusses the plethora of uses for OVA
- Understanding Ovalbumin: Structure, Function Applications
Ovalbumin, a key protein found in egg white, holds significant value within the food industry Its properties contribute to various applications, from enhancing food texture to serving as a nutritional component
- Understanding Ovalbumin: Molecular Weight and Functions
Ovalbumin is the main protein in egg white, contributing to the egg's nutritional value It constitutes about 54% of the total proteins in egg white, making it a crucial dietary component, especially for those consuming eggs as a primary source of protein
- Ovalbumin - Worthington Enzyme Manual
Ovalbumin is a glycoprotein that comprises 54% of the total proteins of egg white Ovalbumin and albumin were some of the very first proteins to be studied Ovalbumin was first crystallized in 1890 by Hofmeister
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