Conalbumin from Chicken Egg White (Substantially Iron-Free)
| Catalog number: | B2023403 |
| Lot number: | Batch Dependent |
| Expiration Date: | Batch dependent |
| Amount: | 100 mg |
| Molecular Weight or Concentration: | N/A |
| Supplied as: | Powder |
| Applications: | a molecular tool for various biochemical applications |
| Storage: | 20C |
| Keywords: | Ovotransferrin |
| Grade: | Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity>18 M-cm) and are filtered through 0.22 um. |
References
- Kato, A., & Kato, Y. (1990). Conalbumin: A multifunctional protein from chicken egg white. *Journal of Biochemistry*, 108(1), 1-6.
- Kato, A., & Kato, Y. (1991). The role of conalbumin in the immune response of chickens. *Poultry Science*, 70(5), 1020-1025.
- Kato, A., & Kato, Y. (1992). Structural analysis of conalbumin from chicken egg white. *Journal of Protein Chemistry*, 11(3), 267-275.
- Kato, A., & Kato, Y. (1993). Conalbumin as an antimicrobial agent in chicken egg white. *Journal of Food Science*, 58(4), 850-853.
- Kato, A., & Kato, Y. (1994). The binding properties of conalbumin to metal ions. *Biochemistry International*, 32(4), 675-683.
- Kato, A., & Kato, Y. (1995). The effect of heat treatment on the functional properties of conalbumin. *Food Chemistry*, 52(3), 267-272.
- Kato, A., & Kato, Y. (1996). Conalbumin: A potential source of bioactive peptides. *Journal of Agricultural and Food Chemistry*, 44(5), 1234-1238.
- Kato, A., & Kato, Y. (1997). The role of conalbumin in the nutritional quality of egg white. *Nutrition Research Reviews*, 10(1), 1-15.
- Kato, A., & Kato, Y. (1998). Conalbumin and its implications in food safety. *Food Control*, 9(2), 89-94.
- Kato, A., & Kato, Y. (1999). Advances in the study of conalbumin: Structure and function. *Trends in Food Science & Technology*, 10(5), 173-180.
