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Dissertations / Theses on the topic 'Egg white'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Barron, Sarah Elizabeth. "Misfolded forms of hen egg white lysozyme." Thesis, University of Glasgow, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341983.

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2

Limb, Michael. "Modelling catalysis in hen egg-white lysozyme." Thesis, University of Bristol, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.687436.

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Hen egg-white lysozyme (HEWL), a paradigmatic glycoside hydrolase (GH), is a retaining β-glycosidase catalysing the cleavage of β-glycosidic bonds found in the cell wall of Grampositive bacteria. Despite extensive research, the nature and role of substrate distortion in catalysis is still unclear. Here, MM and QM/MM modelling was performed on a HEWL trisaccharide (NAM-B-β(1→4)-NAG-C-β(1→4)-NAM-D) product complex to investigate distortion and reactivity of the NAM-D ring bound in the -1 site of the enzyme.

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3

Takahashi, Nobuyuki. "STUDIES ON THE FOLDING PROCESSES OF EGG WHITE PROTEINS." Kyoto University, 1991. http://hdl.handle.net/2433/78246.

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4

Masuda, Tetsuya. "Studies on structure-sweetness relationship in egg white lysozyme." Kyoto University, 2006. http://hdl.handle.net/2433/144346.

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Kyoto University (京都大学)<br>0048<br>新制・論文博士<br>博士(農学)<br>乙第11784号<br>論農博第2590号<br>新制||農||923(附属図書館)<br>学位論文||H18||N4112(農学部図書室)<br>23839<br>UT51-2006-C706<br>京都大学大学院農学研究科食品工学専攻<br>(主査)教授北畠直文, 教授吉川正明, 教授河田照雄<br>学位規則第4条第2項該当

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5

Muthukumaran, Arun. "Foam-mat freeze drying of egg white and mathematical modeling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18301.

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Eggs are a rich source of high-quality proteins as they contain all amino acids necessary for the human body. They also contain all vitamins (except for vitamin C) and many essential minerals. Eggs mainly consist of egg white (albumen) and egg yolk. Egg white is mainly made up of proteins and has excellent foaming properties; it is widely used in the baking and confectionary industries (e.g., cake mixtures, meringue). Dehydration is widely used for the preservation of egg. Dehydrated egg products usually have a shelf life of one year under refrigeration. Spray drying and pan drying are widely

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6

Brand, Janina [Verfasser]. "Modification of the Structural Properties of Egg White by Mechanical Methods prior to Membrane Based Ion Exchange Chromatographic Fractionation of Egg White Proteins / Janina Brand." München : Verlag Dr. Hut, 2017. http://d-nb.info/1126298212/34.

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7

Bartik, Kristin. "Nuclear magnetic resonance studies of turkey egg white lysozyme in solution." Doctoral thesis, Universite Libre de Bruxelles, 1992. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/212943.

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8

Miti, Tatiana. "Thermodynamic and Kinetic Aspects of Hen Egg White Lysozyme Amyloid Assembly." Scholar Commons, 2017. https://scholarcommons.usf.edu/etd/7425.

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Deposition of protein fibers with a characteristic cross-β sheet structure is the molecular marker associated with human disorders ranging from Alzheimer's disease to type II diabetes and spongiform encephalopathy. Given the large number of non-disease related proteins and peptides that have been shown to form amyloid fibrils in vitro, it has been suggested that amyloid fibril formation represents a generic protein phase transition. In the last two decades it has become clear that the same protein/peptide can assemble into distinct morphologically and structurally amyloid a

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9

Kan, Cornelius Adriaan. "Residues of veterinary drugs in eggs and possible explanations for their distribution between egg white and yolk." [S.l.] : [s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=969173644.

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10

Julien, Louis. "Understanding the relationship between antibacterial activity and iron-restriction mechanisms in egg-white." Thesis, Rennes, Agrocampus Ouest, 2020. http://www.theses.fr/2020NSARB339.

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Salmonella Enteritidis est le pathogène le plus fréquemment identifié dans les œufs et ovoproduits au sein de l’Union Européene. Pour coloniser les œufs, S. Enteritidis doit surmonter de nombreux obstacles liés à l’activité antibactérienne du blanc d'œuf (BO). Un des mécanismes antibactériens majeurs du BO est la restriction en fer imposée par l'ovotransferrine (protéine liant le fer ferrique, Fe3+). Pour pallier cette carence, S. Enteritidis est capable de synthétiser deux types de sidérophores, l’entérobactine et la salmochéline, capables d’acquérir le fer des protéines de l'hôte. Cependant,

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11

Zhang, Jie Wei. "Investigation of IgE and IgG epitopes on ovomucoid using egg-white allergic patients' sera." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ40451.pdf.

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12

Kapavarapu, Susmita. "Extracellular expression, oxidation and purification of hen egg white lysozyme double mutant (H15S+N77H) /." Connect to resource online, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1197658857.

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13

Varon, Orly. "Characterization of the major antimicrobial components of the Chilean tinamou (Nothoprocta perdicaria) egg white." Thesis, University of British Columbia, 2012. http://hdl.handle.net/2429/42932.

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Chilean tinamou (Nothoprocta perdicaria) egg white was characterized and compared to chicken (Gallus gallus) and emu (Dromaius novaehollandiae) egg whites for composition and antimicrobial components. Tinamou and chicken appeared more similar in terms of protein, sialic acid, ash, and iron content than tinamou and emu, even though phylogenetic analysis places tinamous within the ratites. Egg white proteins were separated by anion–exchange Fast Protein Liquid Chromatography, followed by SDS–PAGE. Tinamou ovotransferrin, ovomucoid, and lysozyme C were identified by peptide mass fingerprinting o

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14

Bowman, Anna Louise. "Modelling the mechanism and dynamics of hen egg white lysozyme and glutathione S-transferase." Thesis, University of Bristol, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.411106.

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15

Susmita, Kapavarapu. "Extracellular Expression, Oxidation and Purification of Hen Egg White Lysozyme Double Mutant (H15S+N77H)." Youngstown State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1197658857.

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16

Amoyaw, Charles Duah. "Optimization of the Small Scale Expression of the Mutant Hen Egg White Lysozyme, H15S." Youngstown State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1587473897537747.

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17

Chung, Evonne W. "Protein folding and interactions examined by electrospray ionisation mass spectrometry." Thesis, University of Oxford, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298237.

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18

Gervais, Olivier. "Effects of Long-Term Selection for Non-Destructive Deformation in White Leghorns." 京都大学 (Kyoto University), 2016. http://hdl.handle.net/2433/217200.

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19

Campbell, Alyson Ann. "Affinity precipitation of proteases." Thesis, Heriot-Watt University, 1996. http://hdl.handle.net/10399/721.

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20

Reed, Shawna Eileen. "Estimation of genetic parameters of egg production in Single Comb White Leghorn chickens developed from a straincross." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/24903.

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In 1957, strains 3 and 4, two highly selected but unrelated strains of Single Comb White Leghorn chickens from Agriculture Canada's Animal Research Station at Ottawa were crossed to establish the Agassiz strain (strain 6). Further selection was imposed on strain 6 for improvements in hen-housed egg production (HHEP) based on part-records to 273 days and maintenance of egg weight, fertility, hatchability and viability. Data from 1957 to 1963 were analysed utilizing the SAS programs. There were no significant improvements in performance for HHEP, but egg weight, fertility, hatchability and viab

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21

Pernell, Christopher W. "COMPARISON OF THE FUNCTIONAL PROPERTIES OF EGG WHITE PROTEIN AND WHEY PROTEIN ISOLATE IN AERATED FOOD SYSTEMS." NCSU, 2000. http://www.lib.ncsu.edu/theses/available/etd-20000327-174729.

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<p>This study investigated the static and dynamic physical properties of protein foams and cake batters made from egg white protein and whey protein isolate. A method of rheological evaluation (vane method) initially employed in the study of soils was used to evaluate protein foam rheology. The method was shown to be a reliable method for determining large-scale rheological properties of protein foams. Egg white protein produced foams with higher yield stress at lower concentrations and shorter whip times than did whey protein isolate. Short lifetime decreases in yield stress were observed in

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22

Yetim, Hasan. "Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487848891511909.

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23

van, Benschoten Megan D. "EFFECTS OF A PROPRIETARY PREMIX ON PRODUCTIVE PERFORMANCE AND EGG QUALITY OF WHITE AND BROWN EGG LAYING HENS FED DIETS HIGH IN DISTILLERS DRIED GRAINS WITH SOLUBLES (DDGS)." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/25.

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The objective of this thesis was to evaluate inclusion of up to 35% by-product DDGS (with reduced Ca and P) with and without addition of a proprietary premix (enzyme and antioxidant; Alltech Inc.) on productive performance and egg quality of white and brown egg laying hens. A total of 288 white or brown hens were randomly allocated to one of the following treatments: 1) corn-soybean meal (control), 2) 25% DDGS, 3) 25% DDGS plus premix, 4) 35% DDGS, and 5) 35% DDGS plus premix. Hen body weight values were impaired with addition of 25 and 35% DDGS when compared to the control. Premix helped main

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24

Patton, Nichole L. "GENERATION, CLONING, AND SMALL-SCALE EXPRESSION OF SITE-DIRECTED MUTANTS OF HEN EGG WHITE LYSOZYME IN PICHIA PASTORIS." Youngstown State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1348846216.

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25

Morgan, Charles J. "Study of the mechanisms of protein folding." Thesis, University of Oxford, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298269.

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26

Harris, Johnathan. "Impacts of the Invasive White Perch on the Fish Assemblage of Kerr Reservoir, Virginia." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/32914.

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The white perch (Morone americana) is a highly successful invader of freshwater systems, with negative consequences to some resident fishes. White perch are ovivores and may prey upon as well as compete with juvenile sportfishes. Since 1988, an introduced population of white perch has proliferated in the 19,790-ha Kerr Reservoir, NC-VA, potentially threatening popular sport fisheries for largemouth bass (Micropterus salmoides), crappie (Pomoxis spp.), and self-sustaining striped bass (Morone saxatilis). Trophic relationships between white perch and resident sportfish were examined in the Ke

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27

Carter, David Gerald. "Insect egg glue : an investigation of the nature and secretion of insect egg glues, with special reference to the human louse, Pediculus humanus and the cabbage white butterfly, Pieris brassicae." Thesis, University of Cambridge, 1990. https://www.repository.cam.ac.uk/handle/1810/250982.

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The primary aim of the thesis was to investigate the nature and secretion of insect egg glues. Very little work has been done on this group of secretions, even though they are essential to the survival of a wide range of insect pest species. Knowledge of how they work could lead to the production of repellants or solvents which could be used as non-toxic means of control. Initial studies were performed on the cabbage white butterfly. Histological and histochemical techniques were employed to examine the structure and composition of the glue and glue glands. Separated glue was chemically analys

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28

Waldmann, Lars. "Effect of L-arginine and guanidinium chloride (GdmCl) on the unfolding and refolding of hen egg-white lysozyme (HEWL)." [S.l.] : [s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=975602772.

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29

Ju-Fang, Chuang, and 莊如芳. "Studies on the diafiltration of chicken egg white and its utilization on the manufacture of egg white jellies." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/59933247090507459357.

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碩士<br>靜宜大學<br>食品營養學系<br>82<br>various types of egg white gels could be obtained by dialyzing chicken egg white, with subsequent pH and protein concentration adjustment, followed by heating at 80℃ water for 1 hr. The purpose of this exeriment was to investigate the possibility of industry-scale dialysis of chicken egg white with hollow fiber diafiltration to remove the low molecular weight materials in large amount. The development of fruit jelly-like egg white jelly protuct with the dialyze

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30

Tsai, Tsai-Fung, and 蔡采芳. "Preparation and Properties of Egg White Hydrolysates." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/08336775797782202175.

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碩士<br>國立臺灣大學<br>農業化學系<br>85<br>In this study, egg white was hdrolyzed with acids (HCl/H2 SO4)/ or enzymes (Alcalase, bromelain, Flavourzyme, Neutrase, papain) Hydrolysis conditions andproperties of hydrolysates were investigated. We also evaluated the taste and the ability as metal ion (Ca, Fe) solutizer of the hydrolysates. We found acidhydrolysis is efficient. The flavor of HCl hydrolysates is the best, but it wastoo salty to be drunk directly. It could be used as seasoning or flavor

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31

Chang, Yu-Chieh, and 張郁潔. "Effect of different replaced percentages of desalinized duck egg white on the quality of seasoned hard egg white curd." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/pa2a46.

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碩士<br>國立中興大學<br>動物科學系所<br>106<br>Salted duck egg is a traditional egg product in Asia and is manufactured by duck eggs and high salt brine for 25-30 days. The commercial salted duck egg products include cooked, uncooked and isolated salted ducks yolk. Salted duck egg white contains 4 to 7% NaCl and is often regarded as a waste to discard and also resulted in environmental pollution. Many literatures stated that a little proportion of salted duck egg white can be used in feed or processed foods such as toast, fish balls, salted protein sufu and salted duck egg white powder. Therefore, the aim o

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32

Chen, Hsiao-Ling, and 陳小玲. "Application of salted duck egg white on Frankfurters." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/97282303479737936983.

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33

Chen, Hsueh-Fang, and 陳雪芳. "Studies on the thermostability of chicken egg white." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/06024761091451319360.

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碩士<br>靜宜大學<br>食品營養學系<br>85<br>The objective of this syudy was to investigate the effect of dilution of chicken egg white (EW)(EW:H2O=1:1-1:5), water cooking temperature and cooking time, pH and salt (sodium chloride) concentration on the thermal aggregation of egg white. The physiochemical properties and changes of egg white appearance were also observed. Results showed that protein concentration, heating conditions and pH have effects on the degree of aggregation. That is, the higher the

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34

Song, Yu Xiang, and 宋瑜祥. "Preparation and purification of lysozyme from egg white." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/36103734062463013059.

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35

Li, Zong-Hong, and 李宗鴻. "Egg Production and Egg Quality of Country Chickens and White Leghorns and Their Crossbreds." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/14211716463854970693.

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36

Ou, Shin-Pyng, and 歐欣泙. "Effect of Bacterial Cellulose on Nutritional and Functional Properties on Egg White and Egg Yolk." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/00057828630207516613.

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碩士<br>靜宜大學<br>食品營養學系<br>87<br>Abstract The bacterial cellulose (BC), produced with the fermentation of Acetobacter acetic subspecies xylinum in coconut milk or juice containing organic avid and sugar, shows insoluble and gelatinous pellicle, with the width of the fibrils being 1μm, and has excellent water-holding capacity as normal plant fibrils. One example of BC is Nata, which is popular in commercial. The aim of this research is to investigate the effect of BC on the nutritional and functional properties such as foaming, heat coagulation and emulsification of chicken egg white an

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37

Huang, Shu-Hua, and 黃淑華. "Characterization of egg white hydrolysates with calcium binding activity." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/3w965r.

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38

Gao, Sheng-ying, and 高聖瑩. "Preparation of yogurt-like product containing duck egg white." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/11414935535377841903.

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39

SHEN, HUA-SHAN, and 沈華山. "A fundamental study of preparation of egg white powder." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/09538876124348310217.

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40

Hsu, Chia-Chen, and 許佳禎. "The Development of the Intermediate Moisture Egg White Snack Food." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/26979540657023953767.

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碩士<br>台南女子技術學院<br>生活應用科學研究所<br>94<br>Abstract In order to enhance the utilization of liquid egg white, this study adopted the approach of using liquid egg white to manufacture the imitated tou-kan products – the intermediate moisture snack food. Different levels of gum (guar gum, carrageenan, xanthan gum, and gelatin) were added to study their effectiveness on the quality of products and to find out the most suitable formula and processing method. The summary is divided and stated as follows: (1) The intermediate moisture egg white snack food made from different proportions of liquid egg whit

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41

Ng, Chiew-Peng, and 黃秋萍. "Study on Bioactive Compounds in Liquid Egg White and Chalazae." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/66531616928578825624.

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碩士<br>國立臺灣大學<br>微生物與生化學研究所<br>93<br>The pasteurized liquid egg white and chalazae from domestic egg processing manufacturer were used as the raw materials in this study. The hydrolysis conditions (i.e. liquid egg white solid percentage (3, 4 and 5%), reaction temperature (45, 50 and 55℃), liquid egg white pH (pH 5, 7 and 9), and Flavourzyme 1000L dosage (4000, 5000 and 6000 unit/g liquid egg white solid) of liquid egg white for producing the protein hydrolysates were studied by an L9 orthogonal array of the Taguchi method. Results showed that the highest degree of hydrolysis (DH) could be obt

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42

Qiu, Shu Ting, and 邱淑婷. "Separation of lysozyme from egg white by reversed micellar extraction." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/98450048049607204563.

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43

Yang, Qing Quan, and 楊慶泉. "The methods of isolating lysozyme from salted duck egg white." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/78382577037987990518.

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44

Chen, Yi-Ruei, and 陳乙瑞. "Peptides with calcium chelating activity isolated from egg white hydrolysates." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/upj57j.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>103<br>This study is to investigate egg white protein hydrolystes (EH) with calcium chelating activity. Egg white proteins were digested by three commercial enzymes, and then by gastrointestinal enzymes. The hydrolysates are EHA, EHP and EHB. Electrophoretic analysis indicated that the MWs of these hydrolysates are generally lower than the 45 kDa. Chemical analysis showed that EHP has the highest degree of hydrolysis 31.24 %. The main molecular weight of U-EHP (the highest calcium chelating activity among U-EHA, U-EHP and U-EHB) which was ultrafiltrated by UF m

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45

hsu, li-fen, and 許麗芬. "kinetics of hydrolysis of chicken egg white by organic acids." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/08769350961489906258.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>87<br>There have been several literature dealing with the acid hydrolysis of egg albumen. However , there may exist some derivatives , such as monochlorine product ( MCP ) , which could cause damage to human body. This concern can be lifted off by using organic acids. Literature related with hydrolysis of egg albumen by organic acid is very few. This study is to investigate the kinetics of hydrolysis of egg white using two organic acids , acetic and lactic acid. The degree of hydrolysis increased with temperature and time. At the experimental conditions ,

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46

Tu, Jing-Ru, and 杜靜如. "Laser Trapping-Controlled Crystal Growth of Hen Egg White Lysozyme." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/62152934991950107860.

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博士<br>國立交通大學<br>應用化學系碩博士班<br>104<br>We present the first demonstration of laser trapping-controlled crystal growth of protein, which is achieved for hen egg-white lysozyme (HEWL) through a highly concentrated cluster domain formation. A continuous-wave near-infrared laser beam is employed as a trapping light source and focused at a point 10 µm away from a target HEWL crystal formed spontaneously in solution. Laser trapping of HEWL liquid-like clusters in solution increases local concentration at the focus, where liquid-liquid phase separation should be considered to be triggered. The local ass

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47

How, Su-Chun, and 侯素君. "Inhibition of Amyloid Fibril Formation of Hen Egg White Lysozyme." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/zeu3kb.

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博士<br>國立臺灣大學<br>化學工程學研究所<br>107<br>Amyloid fibril formation serves as a key pathological feature of several different human degenerative diseases. Evidence suggests that mitigation/inhibition of amyloid fibril formation is considered a promising approach toward treating these diseases. However, as of now, there has been no effective small molecule available to cure amyloid diseases. The reasons why hen egg white lysozyme was used as the model protein in this research work are as follows: (1) hen egg white lysozyme is structurally homologous to human lysozyme, which is the protein associated wi

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48

Nalla, L. P. "Generation and Characterization of Hen Egg White Lysozyme Amyloid Variants." Thesis, 2014. http://raiith.iith.ac.in/978/1/BO12M1002.pdf.

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There are numerous proteins that are found capable of forming beta sheet-rich aggregates called as amyloid aggregates. Amyloid- like aggregates is seen in wide range of diseases such as Alzheimer’s disease, Parkinson’s disease, Prion disease and diabetes etc. Amyloid aggregates of prion diseases have the distinction of being infectious

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49

Li, Sen. "Reduce the IgE binding ability of egg white proteins by fermentation." Master's thesis, 2010. http://hdl.handle.net/10048/1577.

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Egg is one of the major food allergens that affects 1.6~3.2% of the infants and young children population. The objective of this study is to reduce the egg white IgE binding ability by lactobacilli or Aspergillus oryzae fermentation. Modifications of egg white proteins during fermentation were analyzed by Ninhydrin method, Ellman method, SDS-PAGE, ELISA, and MALDI-TOF-MS. Tryptone supplementation and acidification are necessary to grow lactobacilli in egg white. Egg whites were fermented by L sanfranciscensis, L. sakei, and L. delbrueckii subsp. delbrueckii individually for 96 h; and Aspergill

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50

Yeh, Chen-Hao, and 葉震浩. "Studies on the Hydrolysis of Chicken Egg White and its Application." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/62682852365323745513.

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碩士<br>國立臺灣大學<br>農業化學研究所<br>87<br>Egg white was hydrolyzed with five kinds of proteolytic enzymes (Alcalase, bromelain, Flavourzyme, Neutrase and papain) at 50℃ for totally 16 hours. Among these enzymes, the recovery and degree of hydrolysis (DH%) of Flavourzyme were the highest. The recovery and DH% were 90% and 60%, respectively. The DH% of other hydrolysates were 5-15%. Adding citric acid to bromelain and papain hydrolysates, respectively, could increase the recovery from 37.5% to 62.5% and 50% to 67.1%. The tests of antioxidant effect showed that the methanol extracts of the lyophilized hyd

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