Proteins - Sources of proteins and protein isolation - egg
4 important questions on Proteins - Sources of proteins and protein isolation - egg
What are the 4 main proteins in egg white?
- Ovalbumin (54%)
- Conalbumin (12 %)
- Ovomucoid (11 %)
- Lysozyme (4%)
What is special about phosphetin?
The chicken needs so much phosphate because it can hold calcium. The phosphate makes it soluble and stops the egg yolk from crystallizing.
This much phosphate also makes that the protein is unfolded.
Determine the net-charge of phosvovitin at pH7. Make a sketch of the charge of the protein as a function of pH (the pKa of phosphoserine is 2.1)
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To what does ovalbumin change over time?
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