- 商品介绍
- 规格参数
- 包装参数
General description
Ovalbumin is the major constituent of egg white protein produced in the hen′s oviduct, particularly in the magnum tissue. This glycoprotein represents about 54% of the total proteins of egg albumin. Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.
Application
Albumin hydrolysate has been used:
- to study its effects on the content and profile of volatile aroma compounds of various food products
- to determine the degree of interaction of free or included form of hydroxycinnamic and chlorogenic acids (CHAs) with egg ovalbumin and to analyze the stability of interactions during proteolysis
- as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis
In a rather unusual application, albumin hydrolysate enhanced ethanol production during fermentation by Saccharomyces sake (sake yeast). In media supplemented with albumin hydrolysate, final alcohol concentration was 60% higher than without supplementation. The effect is believed to be due to enhanced alcohol tolerance of cells grown in supplemented medium.
Biochem/physiol Actions
Ovalbumin contributes to the formation of egg white. It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.
| biological source | protein from chicken egg white |
| Quality Segment | 300 |
| form | powder |
| technique(s) | microbiological culture: suitable |
| storage temp. | 2-8°C |
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¥ 1573.49
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¥ 2013.69
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¥ 6330.00
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¥ 3290.05
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¥ 4404.38
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¥ 8982.64
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¥ 20380.83
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¥ 1564.00
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¥ 1351.48
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¥ 3662.39
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¥ 46052.83
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¥ 57595.03
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