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Phosvitin is one of the egg (commonly hen's egg) yolk [1] [2] phosphoproteins known for being the most phosphorylated protein found in nature. [3] [4] [5] Phosvitin isolation was first described by Mecham and Olcott in the year 1949. [3] [6] Recently [when?] it has been shown that phosvitin orchestrates nucleation and growth of biomimetic bone ...
Vitellogenesis is the process of yolk protein formation in the oocytes during sexual maturation. [2] The term vitellogenesis comes from the Latin vitellus ("egg yolk"). Yolk proteins, such as Lipovitellin and Phosvitin , provides maturing oocytes with the metabolic energy required for development.
Vitellin is a protein found in the egg yolk. It is a phosphoprotein. [1] Vitellin is a generic name for major of many yolk proteins. [2] Vitellin has been known since the 1900s. [3] The periodic acid-Schiff method and Sudan black B dye was used to help determine that Vitellin is a glycolipoprotein because it stained positive when tested.
In one whole large egg, you'll get: 72 calories. 6.2 grams protein. 5 grams fat, including about 1.6 grams saturated fat. 0 grams sugar. 0 grams carbohydrates. But the yolk and the whites actually ...
1-Oleoyl-2-palmitoyl-phosphatidylcholine. Phosphatidylcholines (PC) are a class of phospholipids that incorporate choline as a headgroup.They are a major component of biological membranes and can easily be obtained from a variety of readily available sources, such as egg yolk or soybeans, from which they are mechanically or chemically extracted using hexane.
The protein product is classified as a glycolipoprotein, having properties of a sugar, fat and protein. It belongs to a family of several lipid transport proteins. Vitellogenin is an egg yolk precursor found in the females of nearly all oviparous species including fish, amphibians, reptiles, birds, most invertebrates, and monotremes. [2]
A raw egg yolk surrounded by the egg white. Avidin was first isolated from raw chicken egg white by Esmond Emerson Snell. Avidin was discovered by Esmond Emerson Snell (1914–2003). This discovery began with the observation that chicks on a diet of raw egg white were deficient in biotin, despite availability of the vitamin in their diet. [8]
Cholesteryl oleate, a member of the cholesteryl ester family. Cholesteryl esters are a type of dietary lipid and are ester derivatives of cholesterol. The ester bond is formed between the carboxylate group of a fatty acid and the hydroxyl group of cholesterol. Cholesteryl esters have a lower solubility in water due to their increased ...