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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg. Molecules 2023; 28:molecules28062658. [PMID: 36985630 PMCID: PMC10053729 DOI: 10.3390/molecules28062658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.
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Functional Properties and Extraction Techniques of Chicken Egg White Proteins. Foods 2022; 11:foods11162434. [PMID: 36010434 PMCID: PMC9407204 DOI: 10.3390/foods11162434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/17/2022] Open
Abstract
Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future.
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Dong X, Zhang YQ. An insight on egg white: From most common functional food to biomaterial application. J Biomed Mater Res B Appl Biomater 2020; 109:1045-1058. [PMID: 33252178 DOI: 10.1002/jbm.b.34768] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 11/13/2020] [Indexed: 02/06/2023]
Abstract
Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross-linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white-based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high-temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.
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Affiliation(s)
- Xuan Dong
- Department of Applied Biology, School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China
| | - Yu-Qing Zhang
- Department of Applied Biology, School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China
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Yang T, Pan H, He J, Gai Z, Cao X. Synthesis of two pH-responsive copolymers in pilot scale and its application in aqueous two-phase system. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jiang B, Na J, Wang L, Li D, Liu C, Feng Z. Eco-Innovation in Reusing Food By-Products: Separation of Ovalbumin from Salted Egg White Using Aqueous Two-Phase System of PEG 1000/(NH₄)₂SO₄. Polymers (Basel) 2019; 11:E238. [PMID: 30960222 PMCID: PMC6419032 DOI: 10.3390/polym11020238] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/25/2019] [Accepted: 01/26/2019] [Indexed: 12/11/2022] Open
Abstract
For the purpose of reducing pollution and the rational use of salted egg white, which is a byproduct of the manufacturing process of salted egg yolk, an aqueous two-phase system (ATPS) composed of polyethylene glycols (PEG 1000) and (NH₄)₂SO₄ was investigated to selectively separate ovalbumin (OVA) from salted egg white. With the aim of optimizing the selective separation of OVA using ATPS, a response surface method (RSM) experiment was carried out on the basis of a single-factor experiment. The OVA was characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS⁻PAGE), reversed-phase high-performance liquid chromatography (RP-HPLC), liquid chromatography-nano electrospray ionization mass spectrometry (Nano LC-ESI-MS/MS), and Fourier transform infrared spectroscopy (FT-IR). Under the optimal conditions, the recovery yield of OVA through ATPS (Y) and the purity of OVA (P) could reach 89.25% and 96.28%, respectively. In conclusion, OVA was successfully separated from the salted egg white by PEG/(NH₄)₂SO₄ ATPS.
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Affiliation(s)
- Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Jiaxin Na
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Lele Wang
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
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6
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Chang C, Lahti T, Tanaka T, Nickerson MT. Egg proteins: fractionation, bioactive peptides and allergenicity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5547-5558. [PMID: 29797412 DOI: 10.1002/jsfa.9150] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 05/01/2018] [Accepted: 05/20/2018] [Indexed: 06/08/2023]
Abstract
Eggs are an important source of macro and micronutrients within the diet, comprised of proteins, lipids, vitamins, and minerals. They are constituted by a shell, the white (containing 110 g kg-1 proteins: ovalbumin, ovotransferrin, ovomucoid, lysozyme and ovomucin), and the yolk (containing 150-170 g kg-1 proteins: lipovitellins, phosvitin, livetins, and low-density lipoproteins). Owing to their nutritional value and biological characteristics, both the egg white and yolk proteins are extensively fractionated using different techniques (e.g., liquid chromatography, ultrafiltration, electrophoresis, and chemical precipitation), in which liquid chromatography is the most commonly used technique to obtain individual proteins with high protein recovery and purity to develop novel food products. However, concerns over allergenic responses induced by certain egg proteins (e.g., ovomucoid, ovalbumin, ovotransferrin, lysozyme, α-livetin, and lipoprotein YGP42) limit their widespread use. As such, processing technologies (e.g., thermal processing, enzymatic hydrolysis, and high-pressure treatment) are investigated to reduce the allergenicity by conformational changes. In addition, biological activities (e.g., antioxidant, antimicrobial, antihypertensive, and anticancer activities) associated with egg peptides have received more attention, in which enzyme hydrolysis is demonstrated as a promising way to break polypeptides sequences and produce bioactive peptides to provide nutritional and therapeutic benefits for human health. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chang Chang
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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Abeyrathne E, Huang X, Ahn D. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – A review. Poult Sci 2018; 97:1462-1468. [DOI: 10.3382/ps/pex399] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Accepted: 11/27/2017] [Indexed: 01/09/2023] Open
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Rengifo AFC, Ferreira GMD, Ferreira GMD, da Silva MCH, de Paula Rezende J, dos Santos Pires AC, da Silva LHM. Driving forces for chymosin partitioning on the macromolecule-salt aqueous two phase system. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.08.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Mansour FR, Zhou L, Danielson ND. Applications of Poly(Ethylene)Glycol (PEG) in Separation Science. Chromatographia 2015. [DOI: 10.1007/s10337-015-2983-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Abeyrathne EDNS, Lee HY, Jo C, Suh JW, Ahn DU. Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates. Poult Sci 2015. [PMID: 26195809 DOI: 10.3382/ps/pev196] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Ovomucoid is well known as a "trypsin inhibitor" and is considered to be the main food allergen in egg. However, the negative functions of ovomucoid can be eliminated if the protein is cut into small peptides. The objectives of this study were to hydrolyze ovomucoid using various enzyme combinations, and compare the functional properties of the hydrolysates. Purified ovomucoid was dissolved in distilled water (20 mg/mL) and treated with 1% of pepsin, α-chymotrypsin, papain, and alcalase, singly or in combinations. Sodium sodium dodecyl sulfate-polyacrylamide (SDS-PAGE) results of the hydrolysates indicated that pepsin (OMP), alcalase (OMAl), alcalase+trypsin (OMAlTr), and alcalase+papain (OMAlPa) treatments best hydrolyzed the ovomucoid, and the 4 treatments were selected to determine their functional characteristics. Among the 4 enzyme treatments, hydrolysate from OMAlTr showed the highest iron-chelating and antioxidant activities, while OMP showed higher ACE-inhibitory activity, but lower Fe-chelating activity than the other treatments. However, no difference in the copper-chelating activity among the treatments was found. MS/MS analysis identified numerous peptides from the hydrolysates of OMAlPa and OMAlTr, and majority of the peptides produced were <2 kDa. Pepsin treatment (OMP), however, hydrolyzed ovomucoid almost completely and produced only amino acid monomers, di- and tri-peptides. The ACE-inhibitory, antioxidant and iron-chelating activities of the enzyme hydrolysates were not consistent with the number and size of peptides in the hydrolysates, but we do not have information about the quantity of each peptide present in the hydrolysates at this point.
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Affiliation(s)
- E D N S Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla, Sri Lanaka 90000
| | - H Y Lee
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - C Jo
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - J W Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, Korea /kr
| | - D U Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA Department of Animal Science and Technology, Sunchon National University, Sunchon 540-742, South Korea /kr
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Costa ARD, Coimbra JSDR, Ferreira LA, Marcos JC, Santos IJB, Saldaña MD, Teixeira JAC. Partitioning of bovine lactoferrin in aqueous two-phase system containing poly(ethylene glycol) and sodium citrate. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.04.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abeyrathne E, Ahn D. 2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries. HANDBOOK OF EGGS IN HUMAN FUNCTION 2015. [DOI: 10.3920/978-90-8686-804-9_2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- E.D.N.S. Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA
| | - D.U. Ahn
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA
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13
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Abeyrathne E, Lee H, Ahn D. Separation of ovotransferrin and ovomucoid from chicken egg white. Poult Sci 2014; 93:1010-7. [DOI: 10.3382/ps.2013-03649] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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14
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Reis IAO, Santos SB, Pereira FDS, Sobral CRS, Freire MG, Freitas LS, Soares CMF, Lima ÁS. Extraction and Recovery of Rutin from Acerola Waste using Alcohol-Salt-Based Aqueous Two-Phase Systems. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2013.860461] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Abeyrathne EDNS, Lee HY, Ahn DU. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review. Poult Sci 2014; 92:3292-9. [PMID: 24235241 DOI: 10.3382/ps.2013-03391] [Citation(s) in RCA: 224] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated. The separation methods for these proteins from egg white have been developed since early 1900, but preparation methods of these proteins for commercial applications are still under development. Simplicity and scalability of the methods, use of nontoxic chemicals for the separation, and sequential separation for multiple proteins are very important criteria for the commercial production and application of these proteins. The separated proteins can be used in food and pharmaceutical industry as is or after modifications with enzymes. Ovotransferrin is used as a metal transporter, antimicrobial, or anticancer agent, whereas lysozyme is mainly used as a food preservative. Ovalbumin is widely used as a nutrient supplement and ovomucin as a tumor suppression agent. Ovomucoid is the major egg allergen but can inhibit the growth of tumors, and thus can be used as an anticancer agent. Hydrolyzed peptides from these proteins showed very good angiotensin I converting enzyme inhibitory, anticancer, metal binding, and antioxidant activities. Therefore, separation of egg white proteins and the productions of bioactive peptides from egg white proteins are emerging areas with many new applications.
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Affiliation(s)
- E D N S Abeyrathne
- WCU Biomodulation Major, Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-742, Korea; and
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Salmon DNX, Walter A, Porto TS, Moreira KA, Vandenberghe LPDS, Soccol CR, Porto ALF, Spier MR. Aqueous two-phase extraction for partial purification ofSchizophyllum communephytase produced under solid-state fermentation. BIOCATAL BIOTRANSFOR 2014. [DOI: 10.3109/10242422.2013.872633] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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17
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Evaluation of PEG/phosphate aqueous two-phase systems for the purification of the chicken egg white protein avidin by using high-throughput techniques. Chem Eng Sci 2013. [DOI: 10.1016/j.ces.2013.10.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Liu J, Cao X. Biodegradation of microcrystalline cellulose in pH–pH recyclable aqueous two-phase systems with water-soluble immobilized cellulase. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.07.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Amid M, Abdul Manap MY, Mustafa S. Purification of pectinase from mango (Mangifera indica L. cv. Chokanan) waste using an aqueous organic phase system: A potential low cost source of the enzyme. J Chromatogr B Analyt Technol Biomed Life Sci 2013; 931:17-22. [DOI: 10.1016/j.jchromb.2013.05.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 04/13/2013] [Accepted: 05/14/2013] [Indexed: 12/11/2022]
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20
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Liu Y, Wu Z, Zhang Y, Yuan H. Partitioning of biomolecules in aqueous two-phase systems of polyethylene glycol and nonionic surfactant. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.08.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Silvério SC, Moreira S, Milagres AM, Macedo EA, Teixeira JA, Mussatto SI. Interference of some aqueous two-phase system phase-forming components in protein determination by the Bradford method. Anal Biochem 2012; 421:719-24. [DOI: 10.1016/j.ab.2011.12.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2011] [Revised: 11/24/2011] [Accepted: 12/06/2011] [Indexed: 11/28/2022]
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22
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Porto CS, Porto TS, Nascimento KS, Teixeira EH, Cavada BS, Lima-Filho JL, Porto AL. Partition of lectin from Canavalia grandiflora Benth in aqueous two-phase systems using factorial design. Biochem Eng J 2011. [DOI: 10.1016/j.bej.2010.10.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Barberino do Nascimento IS, Sélia dos Reis Coimbra J, Martins JP, Mendes da Silva LH, Ferreira Bonomo RC, Pirozzi MR, Cinquini A. Partitioning of glutenin flour of special wheat using aqueous two-phase systems. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.06.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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