ION-EXCHANGE CHROMATOGRAPHIC DETERMINATION OF LYSOZYME IN EGG-WHITE

被引：9

作者：

GALYEAN, RD ^{[1
]}

COTTERILL, OJ ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04497.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1827 / &

共 11 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

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POULTRY SCIENCE, 1967, 46 (06) :1471-+

[3] INFLUENCE OF YOLK ON EGG WHITE LYSOZYME [J].

CUNNINGHAM, FE ;

COTTERILL, OJ .

POULTRY SCIENCE, 1971, 50 (04) :1013-+

[4] YOLK INHIBITION OF LYSOZYME ACTIVITY IN EGG-WHITE [J].

GALYEAN, RD ;

CUNNINGHAM, FE ;

COTTERILL, OJ .

POULTRY SCIENCE, 1972, 51 (04) :1346-+

[5] CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY-DRIED EGG-WHITE [J].

GALYEAN, RD ;

COTTERILL, OJ .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1345-1349

[6] USE OF DEAE-CELLULOSE IN THE SEPARATION OF PROTEINS FROM EGG WHITE AND OTHER BIOLOGICAL MATERIALS [J].

MANDELES, S .

JOURNAL OF CHROMATOGRAPHY, 1960, 3 (03) :256-264

[7] RELATIONSHIPS BETWEEN SHELL EGG HANDLING FACTORS AND EGG PRODUCT PROPERTIES .1. EGG WHITE DAMAGE AT MODERATE TO ELEVATED SHELL EGG HOLDING TEMPERATURES [J].

MEEHAN, JJ ;

SUGIHARA, TF ;

KLINE, L .

POULTRY SCIENCE, 1962, 41 (03) :892-&

[8]

PARRY RM, 1965, P SOC EXP BIOL MED, V119, P384

[9]

RHODES MB, 1958, J BIOL CHEM, V230, P399

[10] FACTORS AFFECTING HEAT COAGULATION OF EGG WHITE [J].

SEIDEMAN, WE ;

FUNK, EM ;

COTTERILL, OJ .

POULTRY SCIENCE, 1963, 42 (02) :406-+

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