A6710
Albumin hydrolysate
Sinónimos:
Albumin solution
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About This Item
UNSPSC Code:
12352202
NACRES:
NA.25
Productos recomendados
biological source
protein from chicken egg white
Quality Level
form
powder
technique(s)
microbiological culture: suitable
storage temp.
2-8°C
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.
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Certificados de análisis (COA)
Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»
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Los clientes también vieron
Matheus M Pereira et al.
Process biochemistry (Barking, London, England), 51(6), 781-791 (2016-09-20)
The ability of aqueous biphasic systems (ABS) composed of polyethylene glycols of different molecular weights (PEG 400, 600 and 1000) and buffered aqueous solutions of potassium citrate/citric acid (pH = 5.0 - 8.0) to selectively extract ovalbumin from egg white
Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
Budryn G, et al.
LWT--Food Science and Technology, 73, 197-204 (2016)
Mylene Da Silva et al.
Biology of reproduction, 93(3), 71-71 (2015-07-15)
The ovalbumin gene family in Gallus gallus is composed of three homologous genes located within a 46 kb locus on chromosome 2: ovalbumin, ovalbumin-related protein Y (OVAY), and ovalbumin-related protein X (OVAX) genes. The expression of these genes in hen
Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
Budryn G, et al.
LWT--Food Science and Technology, 65, 823-831 (2016)
Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
Budryn G, et al.
Food Research International, 89, 1004-1014 (2016)
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