S-ovalbumin

prepared from disulfide-reduced and carboxymethylated ovalbumin; more stable than native ovalbumin; transformation from native ovalbumin to S-ovalbumin requires the disulfide bond between Cys(73) and Cys(120)

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Bio-Agent Context: Research Results

Related Diseases

1.

Weight Loss (Weight Reduction) 10/01/2023 - "It determined physiochemical parameters of eggs stored at 7°C (7W12 and 7U12 for washed and unwashed, respectively) for 12 weeks and stored at 25°C (25W4 and 25U4 for washed and unwashed, respectively) for four weeks.2. Throughout storage, there was a general downward trend in Haugh units (HU) and yolk index and an upward trend in air cell size, weight loss and S-ovalbumin content were observed (P < 0.05). "