Home           Contact us           FAQs           
 
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
    Abstract
2012 (Vol. 4, Issue: 1)
Article Information:

Partial Purification of an Antioxidizing Component in Silky Fowl Egg

Toshiyuki Toyosaki
Corresponding Author:  Toshiyuki Toyosaki 

Key words:  Antioxidizing component, gel filtration, SDS-polyacrylamide gel electrophoresis (PAGE), silky fowl egg, tocopherol-bound protein, ,
Vol. 4 , (1): 34-38
Submitted Accepted Published
2011 November, 25 2011 December, 27 2012 February, 15
Abstract:

Gel filtration was used to partially purify the antioxidizing component of a crude extracted solution of silky fowl egg, and its properties were studied. The antioxidizing effect did not decrease after dialysis, however, the antioxidizing effect significant decrease by heating of albumen. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 49.6 kDa by gel filtration chromatography. The antioxidizing component of this 49.6 kDa fraction may be a protein-bound tocopherol. We found an antioxidizing components in silky fowl egg. This antioxidizing components is estimated at 49.6 kDa fraction may be a protein-bound tocopherol.
Abstract PDF HTML
  Cite this Reference:
Toshiyuki Toyosaki, 2012. Partial Purification of an Antioxidizing Component in Silky Fowl Egg.  Advance Journal of Food Science and Technology, 4(1): 34-38.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved