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Ovomucin

Known as: Ovomucin [Chemical/Ingredient], Ovomucoid, Ovomucoid II O 
A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.
National Institutes of Health

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Highly Cited
2008
Highly Cited
2008
BACKGROUND Prior studies have suggested that heated egg might be tolerated by some children with egg allergy. OBJECTIVE We… Expand
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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… Expand
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Highly Cited
2006
Highly Cited
2006
Native chemical ligation of unprotected peptide segments involves reaction between a peptide-alpha-thioester and a cysteine… Expand
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Highly Cited
2001
Highly Cited
2001
BACKGROUND The demonstration of specific IgE antibodies to egg supports the existence of allergy to this food, but a correct… Expand
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Highly Cited
1997
Highly Cited
1997
Ovomucoid, the dominant allergen in hen's egg, is a highly glycosylated protein comprising 186 amino acids arranged in three… Expand
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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… Expand
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Highly Cited
1983
Highly Cited
1983
  • Johannes Roth
  • The journal of histochemistry and cytochemistry…
  • 1983
  • Corpus ID: 22987538
A method is described for the electron microscopic detection of lectin-binding sites in different cellular compartments and… Expand
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Highly Cited
1977
Highly Cited
1977
A method is described for the adsorption of selected macromolecules to colloidal gold which is then used as an electron dense… Expand
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Highly Cited
1975
Highly Cited
1975
Thioglycolate-stimulated mouse peritoneal macrophages secrete a Proteinase which degrades insoluble elastin. There is little… Expand
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Highly Cited
1964
Highly Cited
1964
An effective, and rapid permethylation of complex carbohydrates noted in the head ing is to be reported in this letter. Methy… Expand
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