Conalbumin

Known as: Conalbumin [Chemical/Ingredient], Ovotransferrin 
A glycoprotein albumin from hen's egg white with strong iron-binding affinity.
National Institutes of Health

Papers overview

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Highly Cited
2007
Highly Cited
2007
BACKGROUND Approximately two-thirds of egg-allergic infants become tolerant within the first 5 years of life. OBJECTIVE We… (More)
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2005
2005
A real-time PCR method was developed, optimised and validated, to enable quantitation of Marek's disease virus genomes as copy… (More)
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Highly Cited
2001
Highly Cited
2001
Microarrays containing 1,126 nonredundant cDNAs selected from a chicken activated T-cell expressed sequence tag database (http… (More)
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Highly Cited
1997
Highly Cited
1997
BACKGROUND No egg white products have been clearly proven to be hypoallergenic. The role of egg white proteins in allergic… (More)
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Highly Cited
1996
Highly Cited
1996
To study the role of oligosaccharides on the properties of glycoproteins, five glycoproteins (yeast external invertase, bovine… (More)
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Highly Cited
1996
Highly Cited
1996
The wide range of extremely effective naturally occurring antimicrobial systems include those derived front animals (e.g… (More)
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1993
1993
Helicobacter pylori is known to be an etiologic agent of gastritis and peptic ulcer disease in humans. However, the mechanism by… (More)
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Review
1990
Review
1990
Data from differential scanning calorimetry (DSC) may be used to estimate very large binding constants that cannot be… (More)
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Highly Cited
1984
Highly Cited
1984
Transferrin (Tf) is the major iron binding protein in vertebrate serum. It shares homologous amino acid sequences with four other… (More)
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Highly Cited
1979
Highly Cited
1979
Sugars and polyols stablize proteins against heat denaturation. Scanning calorimetry was used to obtain a quantitative estimate… (More)
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