Ovomucoid, ovalbumin, ovotransferrin and lysozyme are the major egg allergens, the allergenicity of which can be decreased by proper physical, chemical or biological process. 卵类黏蛋白、卵白蛋白、卵转铁蛋白和溶菌酶是鸡蛋中的主要过敏原,适当的物理、化学和生物加工可以降低它们的致敏性。
Ovalbumin(OVA), which is the chief ingredient of egg white, and casein, the major protein in milk, are two common examples. 卵清蛋白(OVA)(卵白的主要成分)和酪素(牛奶中主要的蛋白质)是两个普通的例子。
The review on ovomucoid, ovalbumin, ovotransferrin and lysozyme of the major egg white allergens are introduced in details. 本文重点介绍了鸡蛋清中主要过敏原卵类粘蛋白、卵白蛋白、卵转铁蛋白和溶菌酶的研究进展。
Effect of Glycosylation on Molecular Characteristics and Emulsifying Properties of Ovalbumin(OVA) 糖基化对卵白蛋白分子特性及乳化性的影响
Efficient Separation of Hen Egg White Ovalbumin(OVA) and Ovomucoid 鸡蛋清中卵白蛋白和卵类粘蛋白的高效分离