{"title":"三种鸟类卵清蛋白的比较:物理和化学性质","authors":"Melvin S. Weintraub , Max Schlamowitz","doi":"10.1016/0010-406X(70)90956-4","DOIUrl":null,"url":null,"abstract":"<div><p>Analyses of the ovalbumins of chicken, turkey and duck show that </p><ul><li><span>1.</span><span><p>1. All three have similar molecular weights and phosphorus contents.</p></span></li><li><span>2.</span><span><p>2. The electrophoretic patterns from chicken and turkey are similar and can be related to their phosphorus content.</p></span></li><li><span>3.</span><span><p>3. The types of sugars that comprise their oligosaccharides are similar but vary in quantity.</p></span></li><li><span>4.</span><span><p>4. Turkey ovalbumin has the most carbohydrate, with substantial amounts of galactose.</p></span></li><li><span>5.</span><span><p>5. The amino acid composition of the ovalbumin from chicken more closely resembles that of turkey than that of duck.</p></span></li></ul></div>","PeriodicalId":78189,"journal":{"name":"Comparative biochemistry and physiology","volume":"37 1","pages":"Pages 49-58"},"PeriodicalIF":0.0000,"publicationDate":"1970-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0010-406X(70)90956-4","citationCount":"12","resultStr":"{\"title\":\"Comparison of three avian ovalbumins: Physical and chemical properties\",\"authors\":\"Melvin S. Weintraub , Max Schlamowitz\",\"doi\":\"10.1016/0010-406X(70)90956-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Analyses of the ovalbumins of chicken, turkey and duck show that </p><ul><li><span>1.</span><span><p>1. All three have similar molecular weights and phosphorus contents.</p></span></li><li><span>2.</span><span><p>2. The electrophoretic patterns from chicken and turkey are similar and can be related to their phosphorus content.</p></span></li><li><span>3.</span><span><p>3. The types of sugars that comprise their oligosaccharides are similar but vary in quantity.</p></span></li><li><span>4.</span><span><p>4. Turkey ovalbumin has the most carbohydrate, with substantial amounts of galactose.</p></span></li><li><span>5.</span><span><p>5. The amino acid composition of the ovalbumin from chicken more closely resembles that of turkey than that of duck.</p></span></li></ul></div>\",\"PeriodicalId\":78189,\"journal\":{\"name\":\"Comparative biochemistry and physiology\",\"volume\":\"37 1\",\"pages\":\"Pages 49-58\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1970-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/0010-406X(70)90956-4\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Comparative biochemistry and physiology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/0010406X70909564\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comparative biochemistry and physiology","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0010406X70909564","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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